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Results 11 - 20 of 64 for peach pound cake
11. PEACH POUND CAKE
Cream butter and sugar. Add eggs, one at a time, beating after each. Stir in extracts. Add all dry ingredients, then fold in sour cream and ...
Mix and frost cooled cake. Mix cake ingredients in ... degrees in tube pan. Cool 10 minutes in pan, remove and cool completely on cooling rack.
Mix in order given. Bake 1 hour at 350 degrees in tube pan. Cool 10 minutes in pan, then completely cool on rack. Mix and frost cooled cake.
Cream butter and gradually add ... floured 10 inch Bundt pan or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
Combine butter and sugar; cream ... minutes. While still warm, punch holes in cake with a toothpick; spoon glaze over cake. Yield one 10-inch cake.
Mix all by hand. DO NOT use electric mixer. Pour into greased and floured bundt pan and bake 300 to 325 degrees about 1 1/2 hours.
Slice pound cake in half lengthwise, forming top ... Frost cake with the rest of the icing. Arrange peach slices on top of cake. Serve immediately.
Preheat oven to 325 degrees. ... brown sugar. Mix cake mix and remaining ingredients. Beat ... 45-55 minutes. Cool 5 minutes and turn onto plate.
Heat oven to 350 degrees. ... with foil. Combine cake mix, Jello, and salt in ... remove foil and cool. Serve with ice cream or fresh peaches.
Cream butter; gradually add sugar, ... mixture alternately with peach mixture, beginning and ending with ... slices or thawed frozen peach slices.
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