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.