Ginger-Peach Pound Cake {Guest Post on Chocolate & Carrots}

 Alright, so. I made a healthy cake last week…in that I added fruit to a cake. Fruit equals healthy, so a cake with fruit is automatically healthy.

Obviously.

I made a perfect, easy summer pound cake filled with fresh peaches, drenched in a sweet-tart peach glaze, and topped with caramelized peaches (I told you it was healthy), and then I went over and shared it on Chocolate & Carrots, the blog of my sweet friend Caroline.

You don’t want to miss out on this, do you?

Scratch that. Of course you don’t. Silly question.

Head on over and check it out! And take some vanilla ice cream with you, trust me. :)

xo,
Darla

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Comments

  1. Mattie says

    I just baked this today, it was absolutely delicious and super easy to make! I have one question though.. Do you have an estimate of the quantity of juice one should collect when letting the peaches drain? I used beautiful, ripe peaches but still wasn’t able to get a whole lot of juice out of them.. I’m wondering if that’s just normal or if I did something wrong. The caramelized peaches recipe still worked out great, but I don’t know if the texture was what it’s supposed to be, which is why a general estimate of the quantity of liquid that’s required for the recipe would be very useful. Thanks for the recipe and sorry for my English :)

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