Peach Bundt Cake Recipe

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Type: Peach Bundt Cake Free Cooking Recipe – Cakes


Ingredients / Directions
1 cup(s) granulated sugar
1/2 cup(s) butter or margarine
3 eggs
2 cup(s)s unsifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cup(s)s fresh peach puree (made by crushing
peeled peaches with potato masher or in blender)
1 teaspoon vanilla extract
1/2 cup(s) walnuts or pecans
chopped Preheat oven to 350 degrees F.

Cream together sugar and butter. Add eggs. Mix thoroughly.

Sift flour
baking powder
baking soda
salt and cinnamon. Add peach puree and dry ingredients alternately to egg mixture
beating well after each addition. Add vanilla and nuts. Mix until it is blended. Spoon batter into a well greased and floured 12-cup(s) Bundt pan. Bake about 1 hour(s) or until wooden pick inserted comes out clean.

Invert pan on serving plate. Let stand until cool.

Remove cake from pan
tapping bottom and sides if necessary. Serve with Peach Sauce. Cake will stay moist
covered for several days in refrigerator. It also freezes nicely.

Peach Sauce
1/4 cup(s) granulated sugar
1 tablespoon cornstarch
Dash of salt
1 cup(s) sliced peaches
1/2 cup(s) water
1 tablespoon butter or margarine
2 tablespoons orange extract (to taste)

Combine sugar
cornstarch and salt. Add peaches and water. Cook over low heat
stirring until thickened. Add butter and flavoring.

Serve warm over Peach Bundt Cake or ice cream.

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