Mango and Peach Pound Cake
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Cook time: 
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Serves: 12-16 servings
 
Ingredients
  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 6 bowls Del Monte diced peaches and mangoes, drained for at least 30 minutes (about 1 ½ cups)
  • Confectioners' sugar
Instructions
  1. Preheat oven to 350°F. Grease and flour Bundt pan.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
  3. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in drained mangoes and peaches.
  4. Pour into prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired
Notes
Recipe adapted: Taste of Home
Recipe by Salu Salo Recipes at https://salu-salo.com/mango-peach-pound-cake/