Read reviews (8)
Rate recipe
Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina
Nutritional Facts 1 serving (1 piece) equals 337 calories, 15 g fat (9 g saturated fat), 115 mg cholesterol, 200 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Peach Pound Cake in Taste of Home June/July 2003, p41
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Oct. 10, 2012 by mrs.mark
Yummy! First pound cake I've made and we loved it.
Reviewed on Aug. 12, 2012 by Ia_meatcutter
This cake is great! I used 4 large peaches diced and also salted butter. I baked it 70 minutes. It is so moist and delicious! I am sure it will freeze well too.
Reviewed on Aug. 05, 2012 by iamcarrie@aol.com
This cake would be good without the peaches, but the addition of peaches makes it great. I made a couple of improvements after the first time I made this. First of all, I made sure I drained the peaches pretty well. After peeling and chopping them, put them in a wire strainer over a bowl to drain. Then I laid them on a paper towel and dried them a little. Also, I had a dark pan, so I lowered the oven temp to 325 and cooked it quite a bit longer. I have made this several times, and everyone who has eaten it loves it!
Reviewed on Jul. 20, 2012 by nlfotto
I loved the texture of this cake but it seemed like something was missing. I used unsalted butter but would make it with salted butter next time.
Reviewed on Sep. 04, 2011 by Kris Countryman
I made this in a 9X13 pan and baked it at 350* for 45 - 50 minutes. Very nice texture and flavor.
Reviewed on Aug. 15, 2011 by starscreeam
Very, very moist and dense cake. Would pair up perfectly with any type of fruit sauce or ice cream topping. Used 7 fresh peaches..took a little longer to bake but BOY was it good!
Reviewed on Aug. 27, 2009 by buyer1
This is DEE-LISHUS!!!The next time I do this I'll use three cups of diced peaches. We like peaches.
Reviewed on Mar. 03, 2009 by iv712ln
Really moist pretty cake to serve in the summer. Be sure to bake it long enough because of all the moisture from the peaches.Serve with vanilla ice cream.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013