Carmel Peach Pound Cake

Our Carmel Peach Pound cake is moist and delicious. Made with our Taste the Fruit 1st Peach Preserves!

INGREDIENTS:

  • 1 cup butter room temperature

  • 1/2 cup solid vegetable shortening

  • 8 ounces ricotta

  • 6 large eggs

  • 3 cups granulated white sugar

  • 3 cups all-purpose flour

  • 1 tbsp. pure vanilla extract

  • 1 tsp. almond extract

  • ¼ cup Carmel Sauce

    For The Glaze:

  • 2 tbsp. Taste the Fruit 1st Peach Preserves

  • 2 tbsp. Heavy Whip

  • 1tbsp. cinnamon

  • 1 tsp. vanilla extract

    RECIPE:

  1. Coat a Bundt pan with cooking spray then sprinkle with granulated sugar.

  2. Preheat oven to 325 degrees

  3. In the bowl of an electric mixer, cream butter, shortening, and ricotta until smooth.

  4. Add sugar and beat until fluffy, mixture will lighten in color slightly.

  5. Add eggs one at a time, beating after each addition.

  6. Slowly add flour to mixture and combine.

  7. Add vanilla and almond extracts and combine.

  8. Add the Carmel sauce to the mixture.

  9. Spoon batter into prepared pan. Bake 1 hour and 25 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.

  10. Let cool in pan for 15 minutes, then pop out onto a wire rack.

    For the Glaze:

  11. Combine all ingredients in a bowl and mix with a hand mixer.

  12. Add to cake when it is cooled. Let set.

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