Try this Fresh Peach Pound Cake recipe, or contribute your own.
Suggest a better descriptionGrease and flour a 10 inch tube pan. Preheat oven to 350 degrees. In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts. In small bowl, combine dry ingredients and add to creamed mixture. Fold in sour cream and chopped peaches. Spoon batter into prepared pan. Bake for 1 1/4 to 1 1/2 hours or until a wooden pick comes out clean. Cut into thin slices to serve. (A NOTE ON RIPENING PEACHES) To ripen peaches in a hurry, put them in a brown paper bag. Tuck the open part of the bag under and let them set a room temperature. In 24 hours your peaches should be ripe enough to eat or make a peach dessert. Source: Jean Ludwig I-Cooking
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Serving Size: 1 Serving (3734g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10523 | ||
Calories from Fat: 1526 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 169.5g | 226 % | |
Saturated Fat 57g | 285 % | |
Monounsaturated Fat 61.8g | ||
Polyunsanturated Fat 22.6g | ||
Cholesterol 6389.8mg | 1966 % | |
Sodium 2503.1mg | 86 % | |
Potassium 2582.2mg | 68 % | |
Total Carbohydrate 2073.1g | 610 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 2063.1g | ||
Protein 225.7g | 322 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10523
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