I have been perfecting this peach pound cake recipe that I picked up from a recent GoodFood Australia mag in the last few days. The first two attempts had been flops – burnt the first batch, while the cake sank in the middle (and so did my heart) the second time round.
Decided to give it a final go today. Boy am I glad it finally worked!
The creamy Tasmania butter and free range eggs that were used adds that extra oomph to an otherwise standard pound cake! Peaches are at their juicy peak now so including them in is a really nice, summery touch! The Dude gave this cake a two thumbs up – I was pretty stoked that it passed his somewhat finicky dessert palate!
I’ve cut a little slice so you can see how it looks on the inside- hope you like it! 🙂