This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Blueberry-Peach Pound Cake
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- #22580
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup butter or margarine, softened
1 1/4 cup sugar
3 eggs
1/4 cup milk
2 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups chopped peeled fresh peaches, (1/2" pieces)
2 cups fresh or frozen blueberries
confectioner's sugar, optional
directions
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 degrees F 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.
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nutrition data
Nutritional data has not been calculated yet.
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