Peach pound cake

By Faeza
15 September 2016

Peach Pound Cake Peach Pound Cake


¦ 480g (4 cups) cake wheat flour

¦ 10ml (2 tea-spoons) baking powder

¦ 600g (3 cups) sugar

¦ 500g (2 cups) butter, softened

¦ 250ml (1 cup) milk

¦ 6 large eggs

¦ 10ml (2 tea-spoons) vanilla essence

¦ 4 medium fresh peaches, peeled and diced


Preheat oven to 180°C. Grease and flour 24cm ring tin.

In a large bowl, layer in this order, flour, baking powder, sugar, butter, milk, eggs and vanilla.

Using an electric mixer, beat at low speed for a minute, stopping to scrape down sides.

Beat at medium speed for 2 minutes.

Stir in peaches.

Pour into ring tin and bake for 1½ hours or until a skewer inserted in centre comes out clean.

Cool on a wire rack for 20 minutes.

Remove from pan to wire rack; cool completely.

You can mix dough with a wooden spoon or hand held electric beater.