MB Article - Georgia Cooking - Fresh Peach Pound Cake
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
2 teaspoons vanilla extract
3 cups self-rising flour
3 cups Georgia peaches, peeled and diced
1 cup chopped Georgia pecans
1 cup coconut
Peach slices for garnish, if desired
Cream Cheese Peach Frosting
Preheat oven to 350 degrees.
Combine oil, sugar, eggs and vanilla in large bowl of electric mixer. Blend until smooth. Gradually add flour; fold in peaches, pecans, and coconut. Pour batter into a greased and floured bundt or 10-inch tube pan. Bake for 1 hour.
Remove from oven; let stand in pan for 10 minutes. Turn out onto cooling rack. Cool completely. Frost with Cream Cheese Peach Frosting and garnish with slices of fresh peaches, if desired. Yield: 1 (10-inch) cake
Cream Cheese Peach Frosting
1 (3-ounce) package cream cheese, softened
2 tablespoons
1 1/2 cups powdered sugar
Combine ingredients in small bowl of electric mixer. Mix until spreading consistency.
Spread over cooled Fresh Peach Pound Cake.
Audrey Kelley
Thomasville,
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