Drying Garden Herbs
Mississippi Muscadines

Southern Pound Cake with Spiced Peaches

Pound cake

If you have ever been to Mississippi, you know that us southern folks love our sweets! I grew up living next door to my grandmother and I was always running barefoot over to her house to see what tasty treats she was whipping up. My two favorites were peach cobbler and pound cake. Now that I live in Ohio, I love sharing southern favorites with my northern friends and family.

Pound cake is just fine by itself, especially nice and warm right out of the oven! However, when you have a lot of fresh local peaches on your hands, why not put 'em on a cake with whipped cream right? Fresh whipped cream just cannot be rivaled by store bought versions and it is SUPER easy to make.

Southern Pound Cake

  • 1 pound of butter (softened)
  • 3 1/2 cups of white sugar
  • 4 cups unbleached flour
  • 6 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond extract

Whip the butter with an electric mixer on medium speed until the butter changes to a lighter color and becomes creamy (for about 5 minutes, give or take). This is an important step because you are aerating the butter so that the cake will rise. Add sugar and mix well until the butter is well incorporated and fluffy. Add eggs and extracts and continue to mix. Add milk and flour next, alternating pouring a little of each at a time as you mix. Make sure you get rid of any lumps in the batter. Pour mix into a well greased baking pan. I use 2 bread loaf pans. Bake at 300 for 1 hour 40 minutes to 2 hours, depending on your oven and pan size. Just start checking at the 1:40 mark by inserting a knife to see if it comes out clean. If it does, then it is done! Let it cool in the pan for 15 minutes and then transfer to a wire rack and allow to cool the rest of the way.

Sautéed Spiced Peaches

  • 3-4 fresh sliced peaches
  • 1/4 cup light brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon nutmeg
  • A sprinkle of cayenne

Mix peach slices with the brown sugar, nutmeg, and cayenne. If you have the time available, let them sit at room temperature for 30 minutes to 1 hour. Melt butter in a pan and then add the peach mixture. Simmer on medium until the peaches have soften a bit, about 5-8 minutes.

Whipped Cream

  • 1 cup heavy whipping cream
  • 3 tablespoons confection sugar

Place a metal mixing bowl in the freezer for 15 minutes. Take out and add your ingredients. Whip with an electronic mixer on medium or high until the cream thickens and begins to form peaks as you mix. That's it!

 

Slice pound cake, then spoon peaches and liquid from the peach pan over the cake and add a dollop of whipped cream. This dish would also go well with vanilla ice cream :-)

Pound cake 2

Props to my fabulous pal Carrie for taking these pictures at my dinner party!

Comments

Laurie

Hi Audra! Your pound cake is wonderful (I know...I have had it). Do you have a recipe for
a great peach cobbler? I would love to have that!!!!! Your MIL (to be) Laurie

Audra

Thanks!!! I don't have one written down, just from memory, but I can write it out and send to you! :-)

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