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
{ 9 comments… read them below or add one }
Loved your guest post
Loved the healthiness of the cake too 
Beautiful photos!
I totally agree, fruit in desert makes it totally healthy!
I’m always looking to get more fruit in my diet so this is perfect! Can’t wait to skip over with my coconut ice-cream to Chocolate and Carrots and grab me a slice
OOh, I’ve been wanting to make a peach pound cake! Great guest post!
This looks sooo fabulous! I love the ginger-peach combo – YUM!
Love this cake! Peaches are so good right now too!
It looks gorgeous and think it is tasty to. Really nice images! Great job.
This is the perfect summer-into-fall dessert! Looks fabulous, surely delicious!
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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