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.
Ingredients:
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
Directions:
- Preheat oven to 325 degrees.
- Drain the peaches, reserving about 1/4 cup juice, and dice the peaches into smaller pieces (or any size you would like).
- Combine all ingredients (except peaches) in a large bowl; blend well. Do not over mix; batter will be lumpy. Fold in peaches.
- Spread batter in a greased 9×5 loaf pan.
- 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.