Try this Blueberry-Peach Pound Cake recipe, or contribute your own.
Suggest a better descriptionIn a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes; remove to a wire rack to cool completely. Dust with confectioners sugar if desired. Yield 10-12 servings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 10 | ||
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Calories: 1019 | ||
Calories from Fat: 241 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 337.1mg | 104 % | |
Sodium 187.4mg | 6 % | |
Potassium 274.6mg | 7 % | |
Total Carbohydrate 176.1g | 52 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 172.9g | ||
Protein 19.9g | 28 % | |
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: 1019
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