Home » Recipes » October 2014 Country Kitchen » Peaches and Cream Pound Cake

Peaches and Cream Pound Cake

Peaches and Cream Pound Cake
Peaches and Cream Pound Cake

Peaches and Cream Pound Cake

Ingredients

Shannon Murray, Franklin County

1 ½ cups oil

2 cups sugar

3 eggs

2 tsp. vanilla extract

3 cups self-rising flour

3 cups finely chopped fresh yellow peaches

1 (3 oz.) package cream cheese

5 tsp. peach juice puree

1 ½ cups powdered sugar

Preparation

Preheat oven to 350 degrees.  Mix first 6 ingredients in order.  Pour into greased Bundt pan.  Bake 1 hour.  Cool 10 minutes in pan.  Place on cooling rack to cool completely.  Mix last 3 ingredients well and spoon over cake when cooled.