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pound cake  recipes

Blueberry Peach
Pound Cake

1 (1-lb.) box Betty Crocker pound cake mix
3/4 cup Kerns peach nectar
2 teaspoons almond extract
2 eggs
1-1/2 cups peeled, diced fresh peaches
1 cup fresh blueberries

1. Preheat oven at 350 and spray angel food cake pan with nonstick cooking spray.

2. Beat cake mix, peach nectar, extract and eggs in a medium bowl with an electric mixer on low for about 30 seconds, then on medium speed for 3 minutes.

3. Fold in peaches and blueberries.

4. Pour into prepared pan.

5. Bake 45-50 minutes.

6. Cool 10 minutes, then remove from pan and cool completely on a wire rack.

7. Bake 35-40 minutes in 350 oven, until firmly set in center.

8. Cut into 3/4-inch thick slices when cool.

Makes 10 to 12 servings