Peach Almond Pound Cake

Over the last year, I’ve discovered Tastefully Simple and have been trying a couple of thier products.  Their Bayou Bourbon sauce is fantastic on meatballs and their Absolutely Almond Pound cake mix is one I could continuiously eat.  However, after awhile, pound cake does begin to loose its appeal – if it’s only pound cake.  So I started wondering what would happen if I threw some fruit into the batter.  Most desserts that involve pound cake have you put the fruit on top, so why not inside, right?  Seems like a logical experiment; one I have to say came out smashingly well.

More or less.  I haven’t included a picture here mainly because the bread pan that I did use, it isn’t the same size as a normal bread pan and the cake doesn’t look that great.  It’s definitely one of those delicious wrecks, but I’m going to attempt again before taking a picture of it.  That is one thing you need to make sure you do – do not overfill the pan.  I should have stuck with my initial gut feeling and split the batter between two pans, but I didn’t and I’m paying for it now.

I’m also thinking I have to cut back on the water because this came out really moist.  Granted, that isn’t a bad thing if you’re not planning on slicing it like a bread; but I would like to see it hold together a little better, so I’m cutting the water from 3/4 cup to 1/2 cup.  Remember, all of this is in regards to using peaches; I’m not sure if a different fruit wouldn’t have a varying result.  I’m thinking raspberries would really even less liquid, but blueberries would be fine with what is below.

1 box of Absolutely Almond Pound cake mix from Tastefully Simple
3/4 cups (or 1.5 sticks) of melted butter
1/2 cup water
1/4 cup peach juice
1 cup frozen sliced peaches, thawed and diced


  1. Preheat oven to 325 degrees.
  2. Drain the peaches, reserving about 1/4 cup juice, and dice the peaches into smaller pieces (or any size you would like).
  3. Combine all ingredients (except peaches) in a large bowl; blend well.  Do not over mix; batter will be lumpy.  Fold in peaches.
  4. Spread batter in a greased 9×5 loaf pan.
  5. Bake for 50-55 minutes or until toothpick comes out clean.  Cool completely; remove from pan and slice.

The only nutritional information I have is for the pound cake, which can be view here.

August 9, 2010 · jackie · No Comments
Posted in: Cakes & Pies

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