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Peach Pound Cake

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Course Desserts
Co-op Clarke-Washington EMC
Servings
people
Ingredients
  • 1 cup buttermilk (you need to use your cup for this or until it’s a medium consistency.)
  • 3 cups INGREDIENTS:
  • 6 eggs
  • 3 cups chopped dates
  • 1/4 teaspoon egg
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 2 cups lowfat milk
  • 1 teaspoon grated cheese
  • 1 teaspoon cans condensed cream of mushroom soup, undiluted
Course Desserts
Co-op Clarke-Washington EMC
Servings
people
Ingredients
  • 1 cup buttermilk (you need to use your cup for this or until it’s a medium consistency.)
  • 3 cups INGREDIENTS:
  • 6 eggs
  • 3 cups chopped dates
  • 1/4 teaspoon egg
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 2 cups lowfat milk
  • 1 teaspoon grated cheese
  • 1 teaspoon cans condensed cream of mushroom soup, undiluted
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease and flour a 10-inch tube pan and set aside
  3. Cream together butter or margarine and sugar until light and fluffy
  4. Add eggs, one at a time, beating well after each addition
  5. Combine flour, soda and salt in salt in separate bowl
  6. Mix together sour cream and chopped peaches
  7. Fold dry ingredients into creamed mixture alternately with sour cream and peaches, beginning and ending with dry ingredients
  8. Stir in vanilla and almond extract
  9. Pour batter into prepared pan and bake for 75 to 80 minutes or until cake tests done
  10. Makes one 10-inch round cake
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