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Country Kitchen
May 31, 2013 Previous Recipe | Next Recipe
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Mitchelenes’s Peach Delight
Peach Pound Cake
Granie Wanda’s Peach Ice Cream
Rachel’s Cheesecake with Peach Topping
Granie Wanda’s Peaches and Cream Pie
Granie Wanda’s Peach Punch
Baked Tomatoes
Mrs. Pernie’s Fried Green Tomatoes
Broccoli Salad
Peach Pound Cake

Cake Ingredients
1 cup butter
2 cups sugar
6 eggs
1 tablespoon almond flavoring
1 tablespoon vanilla flavoring
3 cups cake flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
3 cups fresh, ripe but firm, diced peaches
1 (3-ounce) package apricot gelatin

Peach Glaze Ingredients
½ cup sugar
2 tablespoons butter
1 (12-ounce) peach soda
3 peaches, peeled and sliced
½ of a (3-ounce) package apricot gelatin

Cake
Preheat oven to 350 F. Grease and flour a Bundt pan.
In a mixing bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Add flavorings. Sift together flour, soda, and salt. Add flour mixture alternately with sour cream. Fold in peaches and gelatin mix. Spoon into prepared pan and bake for 60 minutes. Top with glaze.

Peach Glaze
In a saucepan, bring sugar, butter and peach soda to a boil, stirring to dissolve sugar. Add peaches and cook 2 minutes. With a slotted spoon, remove peaches and set aside. Add gelatin to pan and cook on low heat 3 minutes. Remove from heat. Leave cake in pan and punch holes in warm cake with a thin knife. Slowly pour glaze over cake, reserving a small amount for topping. Let stand 15 minutes to absorb glaze. Invert cake onto a serving plate. Top with reserved peaches and remaining glaze.





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