Thursday, January 30, 2014

Peach-Almond Pound Cake

1 yellow cake mix
1 pkg. (3 oz.) peach gelatin
3/4 cup water
1/2 cup vegetable oil
4 eggs
1 1/2 tsp. almond extract
Peaches & Whipped Topping

Line the outside bottom of a 10" tube pan (2 part type) with foil.  Combine cake mix and gelatin.  Add water, oil, eggs, and almond extract.  Blend at low speed 3-4 minutes or until smooth.  Spray pan with non-stick spray.  Pour batter into pan.  Bake 55-60 minutes or until toothpick stuck in the center comes out clean.  Cool in pan 10-15 minutes before turning out onto a plate.  Serve with a whipped topping and peaches.  Serves 10.

Comments:  While at an Estate sale I ran across a cookbook that was missing its cover.  The pages were all lose and looked like they needed to be pitched.  But as I ran through some of the recipes I decided to there were some that looked worth saving.  Turns out that this book was copyright in the 1970's and is from Sumter, SC.  It's actually a collection of recipes from a family who lived there.  This recipe is one of the first recipes I decided had to be tried.   It is delicious!  I was a little unsure about it becoming a 'pound' cake since I was using a cake mix but I'm assuming the gelatin had something to do with the outcome of its texture.  It has the traditional pound cake crust on the outside but is a little softer on the inside, but this didn't take away from it's flavor.  And there are so many changes that could be made.  Just look around the jello section of the grocery store at all of the different flavors.  Then Think With Your Taste Buds and come up with your own favorite flavor of pound cake.

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