Mother’s Day Peach Creole Cream Cheese Pound Cake - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Mother’s Day Peach Creole Cream Cheese Pound Cake

Prep Time: 1½ Hours
Yields: 12-14 Servings

Comment:
One of the comfort food classics, a great pound cake was always part of every mother and grandmother's repertoire.  The cake derives its name from the original recipe; one pound eggs, one pound butter, one pound sugar and one pound flour, but thankfully it has evolved over the years.  One thing has not changed however; pound cake is a tradition that should be carried on by today's young moms so their children will have the same wonderful memories we do.  Whip this one up for Mother's Day and start a new tradition.

Ingredients for Cake:

1 cup Creole Cream Cheese, drained in sieve
1 small can sliced peaches
1 cup butter
3 cups sugar
6 eggs
1 tsp orange extract |
½ tsp lemon extract
¼ tsp almond extract
1 tsp vanilla extract
½ tsp peach extract
3 cups sifted flour
¼ tsp baking soda
½ tsp salt

Method:

Preheat oven to 325º F. Grease and flour a 10-inch bundt or tube pan. Drain peaches and reserve syrup.  Process peaches in a food processor, pulsing until smooth.  Measure out ½ cup.  In medium bowl whisk together the drained Creole Cream Cheese and ¼ cup peach purée, blending well, then set aside.  In a large mixing bowl on medium speed cream butter and sugar until light and fluffy.  Add eggs, 1 at a time, blending after each addition.  Add all flavorings to batter and stir lightly.  Combine flour, baking soda and salt in a bowl.  Alternately add flour mixture and peach cream cheese mixture to mixing bowl with butter, sugar and eggs.  Beat well, scraping bowl a couple of times during process.  Pour batter into prepared pan. Bake for 60-70 minutes.  Cool before icing with your favorite glaze or the frosting recipe below.

Ingredients for Frosting:

3 tbsps butter
3¾ cups confectioner's sugar
1 tbsp reserved peach syrup
1 tbsp water
¼ cup peach purée

Method:

In a large bowl, cream butter with an electric mixer.  Add sugar gradually, alternating with peach syrup and water.  Whisk in peach purée and cream for 2 minutes.  Frosting should be creamy, but not too stiff.  Frost cake and allow to drip down sides.

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