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GA Peach Pound Cake
August 25, 2002

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 cake out of the pan after letting it cool for about 15 minutes. As with any pound cake, it is important to follow the directions and beat, beat, beat the batter after each addition (except the peaches, of course). Using a stand mixer works well for the beating. I added some nutmeg and cinnamon to the batter with the vanilla, and I think that helped bring out the flavor of the peaches. I also dusted it with 10X sugar after it cooled. The cake is delicious, especially when served with dark chocolate sauce.

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