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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
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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.
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