Raspberry Peach Pound Cake

I love this recipe for my Mom's pound cake and she loved it too. I've made this with fresh or frozen peaches. And I always add that little hint of another berry to add to the color and the flavor. You can make it with strawberries, raspberries and even blueberries to go along with the peaches and all of them were delicious. 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. I made this for you this past weekend....hope you like it!

 Raspberry Peach Pound Cake

2 ¼ cups flour
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs
1 2/3 cups sugar
1 ½ sticks butter, diced, at room temperature
1 cup peaches, chopped
1 cup raspberries, washed and chopped fine. If using frozen, do not thaw first.

Preheat oven to 350 degrees. Coat a 9 x 5 x 3 inch loaf pan with non-stick 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 pour into pan. Bake for 1-1¼ hours, or until a toothpick comes out clean.

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

Drizzle

4 tablespoons butter
2 cups of powdered sugar
1/2 teaspoon pure vanilla
2 tablespoons heavy cream

Melt butter in a saucepan or microwave. Sift 2 cups of powdered sugar into a medium size bowl. Add the melted butter to the powdered sugar. Add 2 tablespoons of milk 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.

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