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Peach Pound Cake


  • 2 tablespoons shortening
  • 1 cup butter
  • 2 cups plus
  • 1/4 cup sugar
  • 4 eggs, separated individually
  • 1 teaspoon vanilla
  • 2 3/4 plus 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups coarsely chopped ripe Georgia Peaches from Pearson Farm



Preheat over to 350 degrees F. Grease a 10 inch tube pan with shortening. Sprinkling 1/4 cup sugar in the bottom of the pan, spread evenly. Cream butter and gradually add the remaining 2 cups sugar, beat well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2 3/4 cups flour, baking powder and salt. Gradually add flour mixture to creamed mixture, beating well. Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan and bake at 325 degrees F for one hour and 15 minutes and then remove from pan and cool completely on wire rack. Yields 15 servings.

From The Kitchen Of:
Georgia Peach Commission

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