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Peach Pound Cake
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 781
% Daily Value**
Total Fat 31g
Saturated Fat 18g
Unsaturated Fat 2g
Cholesterol 237mg
Sodium 363mg
Total Carbohydrate 117g
Dietary Fiber 2g
Sugars 79g
Protein 12g
Vitamin A  22%Vitamin C  4%
Calcium  5%Iron  8%
Potassium  6%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Peach Pound Cake

Date Added: November 03, 2020


1 Cup Butter (softened)
3 Cups Sugar pinch
6 Eggs large,just whites
3 Cups Flour unsifted
1/4 Teaspoon Baking Soda in milk
1/4 Teaspoon Salt fresh ground black pepper to taste
1/2 Cup Sour Cream imitation
2 Cups Peaches peeled and chopped
1 Teaspoon Vanilla (up to 5)
1 Teaspoon Almond Extract to taste
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1. Preheat oven to 350 degrees F Grease and flour a 10- inch tube or bundt pan.

2. Cream butter and sugar well, until light and fluffy.

3. Add eggs one at a time, beating well after each.

4. Combine dry ingredients. Combine peaches and sour cream.

5. Add dry ingredients alternately with peaches, beating well after each.

6. Add extracts. Pour into pan. Bake 75 to 80 minutes.

7. Remove from oven and cool in the pan for fifteen minutes.

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Dietary Notes:
This recipe is high in Vitamin A with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Almonds, Peach, Natural Sweeteners allergies.
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