Made this for my best friend's birthday and was so embarrassed and dissapointed! I followed the directions exactly and the cake was so dense and tasted awful. My friend thought it was because of the large amount of eggs. Whatever, it got thrown out for the raccoons!
Two-Step Fresh Peach Pound Cake
Photo: Hector Sanchez; Stylist: Buffy Hargett
Turn out a high-rise cake with a moist, tender crumb by layering the ingredients in the bowl in the order specified. Don't have a stand mixer with a 4-qt. bowl and paddle attachment? Prep the batter in the traditional way.
Yield: Makes 10 to 12 servings
- 4 cups all-purpose flour
- 3 cups sugar
- 2 cups butter, softened
- 1/2 cup milk
- 1/2 cup peach schnapps
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups diced fresh peaches
- 1. Preheat oven to 325°. Place flour, sugar, butter, milk, peach schnapps, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Stir in peaches. Pour into a greased and floured 10-inch (16-cup) tube pan.
- 2. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
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