Title: Blueberry-Peach Pound Cake
Categories: All newly t, Desserts
Yield: 10 Servings

1/2 c Butter or margarine;
-softened
1 1/4 c Sugar
3 Eggs
1/4 c Milk
2 1/2 c Cake flour
2 ts Baking powder
1/4 ts Salt
2 1/4 c Chopped peeled fresh
-peaches, (1/2" pieces)
2 c Fresh or frozen blueberries
Confectioner's sugar;
-optional

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Beat
in milk. Combine the flour, baking powder and salt; add to creamed mixture.
Stir in peaches and blueberries. Pour into a greased and floured 10 inch
fluted tube pan. Bake at 350 for 60-70 minutes or until a toothpick
inserted near the center comes out clean. Cool in pan for 15 minutes;
remove to a wire rack to cool completely. Dust with confectioner's sugar if
desired. Yield 10-12 servings.

Recipe by: Taste of Home

Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997