Recipe by: Dent norton
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Half of this recipe was just perfect in an 8x4" loaf pan. I lowered the heat to 325 degrees after some reviewers indicated they had trouble getting the cake to bake through without overbaking th...
followed the directions to a T, and it came out really good. baked in a bundt pan and it's moist and tasty. wish that the crust was a little firmer. i would have given this 4 stars but it nee...
Half of this recipe was just perfect in an 8x4" loaf pan. I lowered the heat to 325 degrees after some reviewers indicated they had trouble getting the cake to bake through without overbaking th...
Good recipe! I added a carmel glaze that made it even more delicious: 1/2 c. butter - 1/2 c. packed brown sugar - 2 tsp. milk - Heat all ingred. in saucepan, stir occasionally. Boil 2 minutes,...
Oh my, I may be a Northern girl but I felt like I was back in the Old South sitting on someone's porch having a slice of this pound cake with a tall glass of Sweet Tea! Yes, it's that good! I ...
A perfect way to use ripe peaches! The sugar coating on the pan gave a nice crunch to the outside of the cake. I used a bundt pan and baked it about 1 hr 20 min, and had no trouble getting the...
This was a really good recipe. I did alter it a bit. I added 1.4 tsp. of almond extract and then 1/4 tsp. each of cinnamon, nutmeg and 1/8 tsp. ginger and ground cloves. After the cake had co...
Great recipe. I didn't have fresh peaches but I did have canned, so I chopped them up real fine and it came out great. Everyone loved it.
Perfect cake for Spring or Summer. I live in GA, so I used fresh, ripe, sweet GA peaches. Took this cake to a mother's meeting and it was gobbled up. HELPFUL HINT: To ripen the peaches more ...
Great pound cake! Very easy to make. I greased and floured the pan instead of using butter and sugar to coat. Came out just fine! Thanks for the recipe!