Name: Peaches And Cream Cheese Pound Cake
Ingredients: 1 stick Butter, softened; 1 cup Shortening; 8 oz cream cheese, softened; 3 1/2 cup Sugar; 6 Eggs; 1 tbsp Vanilla; 1 tsp Almond extract; 3 cup CAKE FLOUR; 1 tsp Salt; 1 tsp Baking powder; 1 cup Milk; 16 or so peach slices canned, fresh, or frozen.

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Peaches And Cream Cheese Pound Cake

You can cook Peaches And Cream Cheese Pound Cake using 12 ingredients and 2 steps. Here is how you cook that.

Ingredients of Peaches And Cream Cheese Pound Cake :

You need to prepare Butter, softened.

Prepare Shortening.

You need to prepare cream cheese, softened.

You need Sugar.

Provide Eggs.

Prepare Vanilla.

Provide Almond extract.

Use CAKE FLOUR.

Prepare Salt.

You need to prepare Baking powder.

Provide Milk.

You need to prepare or so peach slices canned, fresh, or frozen..

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add at least a pinch or two when you start cooking and once more at the very end. Your palate will be the ultimate guide here, so taste often.

step by step :Peaches And Cream Cheese Pound Cake

Preheat oven to 300°F. Cream butter shortening and cream cheese with sugar until light and fluffy. Add eggs, one at a time, mixing well after each egg. Add extracts. In another bowl, sift dry ingredients together. Add flour, baking powder and salt mixture alternately with milk to the creamed mixture until incorporated well. Grease and flour your pan/pans(I used a loaf pan AND a bundt pan). Pour some batter in the bottom of bundt pan. Arrange peaches on top of batter in a pinwheel pattern. Pour more of the batter to cover that layer. Repeat the pinwheel peaches on top and sprinkle lightly with brown sugar.You'll have enough batter left to make a loaf pan pound cake. Bake for about an hour and a half or til toothpick comes out clean. Let cool for 10 minutes or so in pan before inverting on plate..

For peach glaze: mix 1 cup powdered sugar and 2-3 tbls peach juice til smooth. Pour over inverted hot cake..

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