Recipe - Blueberry-Peach Pound Cake

One half cup Butter or margarine;
softened
1 One fourth cup Sugar
3 Eggs
One fourth cup Milk
2 One half cup Cake flour
2 teaspoon Baking powder
One fourth teaspoon Salt
2 One fourth cup Chopped peeled fresh
peaches, (1/2" pieces)
2 cup 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 6070 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 1012 servings.

Recipe by: Taste of Home

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