Serena’s Italian Peach Pound Cake
2 sticks butter
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
2 tsp cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
3/4 cup ricotta cheese
1 quart canned peaches drained (reserve syrup and 1/2 cup chopped peaches for sauce)
Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together.
Add sugar, a little at a time.
Add eggs, 1 at a time, beating after each addition
. Stir dry ingredients together in a bowl
and add to mixer alternately with milk, starting with the flour and ending with the flour
Mix in vanilla.
add Ricotta
Drain your peaches-
Take cut up peaches and fold into batter reserve about 1/2 cup of them with the syrup for the glaze add rest to the batter
Pour into a greased and floured tube pan 0r sprayed with Bakers Joy
and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. Do not OVERBAKE
Give Firm Shake to loosen and invert on plate or cake stand
Pour Peach Sauce over top of cake and leftovers in the middle of bunt…
Slice and use sauce in middle to spoon over slice of cake.. enjoy
Peach Sauce
Take syrup and 1/2 cup peaches
add a tab of butter
as your bringing it to a boil take cornstarch and mix with water and pour in.
turn off heat.
Use emulcifier blender and blend it down leaving some peaches visible.
it should be thickened but not overly thick.
let sit and when cake is done serve with cake. Enjoy
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