|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Heritage, Still Life with Peaches
Art Print
Fantin-Latour,...
Buy at AllPosters.com
La Belle Cuisine
Gigi’s Amaretto-Peach
Pound Cake
1
cup (2 sticks) unsalted butter, softened
3
cups sugar
6
eggs
3
cups all-purpose flour
1/4
teaspoon baking soda
1/2
teaspoon salt
1/2
cup sour cream
2 1/4
cups frozen sliced peaches, thawed,
or an equivalent amount of sliced
fresh
peaches
1
teaspoon almond extract
1
tablespoon Amaretto
Garnish:
powdered sugar, toasted
sliced almonds
Cream
butter well. Gradually add
sugar, beating well with electric mixer.
Continue to beat until very creamy - the longer the better. Add the eggs,
one at a time, beating well after each addition.
In
a separate bowl, combine flour, soda and salt.
Put
the sour cream into a medium bowl. Mash
the peaches and add them to the sour cream; add almond extract and Amaretto,
combining mixture well.
Add
flour mixture to creamed mixture alternately with peach mixture, beginning
and ending with flour mixture. Mix
just until blended after each addition. Pour the batter into two greased and floured 9-by-5-by-3-inch loaf
pans. Bake 60 to 70 minutes in a preheated 350-degree F. oven or until
wooden pick inserted in center comes out clean. Cool in pans 10 to 15 minutes. Remove
cakes from pans and let cool completely.
Sprinkle with powdered sugar and top with toasted sliced almonds.
Featured Archive Recipes:
Amaretto Pound Cake
Bourbon Pecan Pound Cake
Old Dominion Pound Cake
Sour Cream Pound Cake
Southern Pecan Pound Cake
Index - Cake Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
