Peach Pomegranate Pound Cake Recipe

Ingredients:
1/2 cup shortening
1/2 lb butter
1 3/4 cups sugar
6 farm fresh eggs
1 tsp baking powder
3 cups cake flour
1/4 cup milk
1 tsp vanilla
3/4 cup Stonewall Peach Pomegranate Jam


Directions:
Cream shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Add baking powder to flour and add alternately with milk and vanilla to the mixture. Add jam and blend well. Pour into a greased and floured 10 inch tube pan. Do not preheat oven. Bake at 325 degrees for 1 1/2 hours.

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