Peach Blueberry Pound Cake 1 stick margarine 1/4 cup milk 1 1/2 lbs. (5-6 med.) peaches 3 large eggs - room temp. 1 1/4 cups sugar 2 tsp. baking powder 1/4 tsp. salt 2 1/2 cups cake flour 2 cups blueberries - rinsed and patted dry Heat oven to 350 degrees. Lightly grease a 10" tube pan. Heat margarine and milk in a small saucepan over medium heat until margarine melts. Remove from heat. Peel, halve and pit peaches. Cut in 1/2" pieces. Beat eggs and sugar in a large bowl with an electric mixer until thick and pale, about 5 minutes. With mixer on low speed, beat in baking powder and salt until well blended. Add flour in 2 additions, alternately with warm margarine mixture. Fold in peaches and blueberries just until blended. Scrape into prepared pan and smooth top. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack. Let cake cool completely in pan. Run a sharp knife around edge of pan and tube. Invert cake on rack, them place top side up on serving plate. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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