Raspberry Peach Pound Cake

By Nanadi-2

Make this with fresh or frozen peaches. Add a little hint of another berry to add to the color and flavor. You can make it with strawberries, raspberries and even blueberries to go along with the peaches. Just remember if you decide to use frozen fruit, don't allow it to thaw first. Just chop it up and add it to your batter frozen.

Ingredients

• 2 1/4 c. flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 5 large eggs
• 1 2/3 c. sugar
• 1 1/2 sticks butter, diced, at room temperature
• 1 c. peaches, chopped
• 1 c. raspberries, washed and chopped fine. If using frozen, do not thaw first.
• Drizzle
• 4 tbsp. butter
• 2 c. of powdered sugar
• 1/2 tsp. pure vanilla
• 2 tbsp. heavy cream

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 9x5x3" loaf pan with cooking spray. Then line with parchment paper leaving excess paper over each side to be able to use as handles for lifting cake out later.

Whisk flour, baking powder and salt together. With a mixer, blend the eggs, butter and sugar and then mix in the dry ingredients until just blended. Then fold the diced peaches and chopped berries into the batter and pout into pan. Bake for 1 1/4 hours, or until a toothpick comes out clean.

Transfer to a cake rack to cool and then lift cake with parchment paper handles and allow to cool completely before adding icing or drizzle.

Drizzle:
Melt butter in a saucepan or microwave. Sift 2 c. powdered sugar into a medium size bowl. Add the melted butter to the powdered sugar. Add 2 tbsp. of cream and beat until smooth and creamy with a hand mixer. Add a little more cream if you need to. Stir in vanilla and then drizzle over cooled cake.