Peach Pound Cake

• 1 cup (225 ml) European Style butter, softened (2 sticks)
• 1 cup (225 ml) sugar
• 3 large eggs
• 8 oz (224 grm). chopped peaches (fresh, or canned--one 15 oz (420 grm). can, drained and use 1/2 tsp (2 ml) peach flavoring--optional)(This flavoring can be obtained from the King Arthur Baker's Catalog)
• 1-3/4 cups (425 ml) flour
• 1/4 tsp (1 ml) baking powder
• 1/2 tsp (2 ml) ground ginger
• 1/2 tsp (2 ml) ground nutmeg

1. In large mixing bowl, cream butter and sugar.
2. Beat in eggs 1 at a time.
3. Stir in peaches.
4. Mix in remaining ingredients.
5. Pour into a buttered 10 cups (2350 ml) bundt pan.
6. Bake at 360 degrees (175 C.) for about 1 hour or until cake tester inserted in center comes out clean.
7. Cool on wire rack for 10 minutes.
8. Remove cake from pan.
9. Either dust with non-melting powdered sugar or use a simple glaze made with powdered sugar, vanilla extract, pinch of nutmeg, and enough water to achieve proper consistency.

european, sugar, eggs, peaches, flour, baking powder, ground ginger, ground nutmeg

Taken from online-cookbook.com/goto/cook/rpage/00186B (may not work)