| Georgia Peach Pound Cake |
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| 1 cup + 2 tablespoons butter |
3 cups all-purpose flour, divided |
| 1 teaspoon vanilla |
1 teaspoon baking powder |
| 2 1/4 cups sugar, divided |
1/2 teaspoon salt |
| 4 eggs |
2 cups chopped, fresh Dickey Farms peaches |
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| Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with ¼ cup sugar. Cream remaining butter; gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2- ¾ cups flour, baking power, and salt; gradually add to creamed mixture, beating until well blended. Dredge peaches with remaining ¼ cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake 325 degree for 1 hour 10 minutes. Remove from pan and cool completely. |
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| Yield: 16 servings |
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