Blueberry-Peach Pound Cake
Total TimePrep: 20 min. Bake: 1 hour + cooling
Every time I take this cake somewhere it gets rave reviews. It is excellent! Change the recipe and then dis it? Duh!
I wish I could say that this recipe worked out for me, but unfortunately it did not.My adjustments were to add 2 tsp. almond extract to creamed mixture and 1 tsp. salt to dry ingredients. I'd also added 1 Tbsp. of ground Navel orange for flavor I used 2 15-oz. cans of peaches (one can of peach halves and the other of sliced peaches which I'd cut in pieces! When I baked this cake, it came out really lopsided and the cake was quite dense on top and gooey!For me, I would probably use LESS fruit! I'd added 2 Tbsp. of flour so that the fruit would not sink to bottom of cake! That it DID NOT do, but it just didn't rise evenly! I'd also baked the cake 70 minutes and it TESTED done, but when I'd turned it out after the 15 minutes of cooling in the pan, that was when I noticed the unevenly baked cake! It's not likely that I would be using this recipe again and if I do, I'd use less fruit for the equality of the batter!delowenstein:-(
Like another reviewer said, this recipe speaks summer!!! Super delicious, full of fruit, nice and fluffy cake. The only thing missing? A nice scoop of vanilla ice cream or fresh whipped cream on top!!! Yum!!! I did not use the optional powdered sugar (I totally forgot!) and it was still phenomenal!!
Very good & hard to stop eating! It speaks Summer.
This cake is excellent, but I did add 1 teaspoon of vanilla to it. It might seem like a lot of fruit for not a lot of batter, but add it all - delicious!
this is a very good cake I added a teaspoon of real vanilla and a simple glaze over the top. It also Makes great cupcakes