Peaches And Cream Pound Cake

• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter softened
• 1 1/4 cups granulated sugar
• 3 eggs
• 8 ounces cream cheese softened
• 1 teaspoon vanilla extract
• 4 cups peaches peeled and chopped, 1/2-inch pieces fresh
• 1 cup powdered sugar
• 1 tablespoon peach juice

1. Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan.
2. In a medium bowl, combine flour, baking powder and salt. Set aside.
3. In large mixing bowl, cream butter and sugar together until light and fluffy. Add egg substitute and beat well.
4. Beat in cream cheese and vanilla extract until well combined.
5. Gradually add flour mixture to creamed mixture; mix well. Stir in peaches.
6. Pour into prepared pan and bake for 60 minutes, or until toothpick inserted near the center comes out clean.
7. Cool in pan for 10 minutes, then remove to a wire rack to cool completely.
8. Drizzle cooled cake with Peach Drizzle, if desired.
9. To make the peach drizzle, the powdered sugar and peach juice and mix until smooth. Drizzle over cooled cake.

cake flour, baking powder, salt, butter, sugar, eggs, cream cheese, vanilla, peaches, powdered sugar, peach juice

Taken from www.yummly.com/recipe/Peaches-and-Cream-Pound-Cake-1669220 (may not work)