Enjoy the berries and peaches!
Coconut Pound Cake with Blackberry and Peaches
1 c. butter softened
3 c. sugar
Mix these ingredients together until light and fluffy. Add:
3 c. flour
1/4 t. baking soda
1/2 t. baking powder
Mix until smooth. Add:
1 c. sour cream
1 oz. of extract (coconut, rum, almond, lemon.....you get the idea)
Mix until combined and pour into a greased and floured 12 c. Bundt pan. Bake at 325' F. for 1 hr. and 15 mins. When done let sit on the counter for about 10- 15 mins. Run a knife around the edge and invert onto a cake stand or large dish.
Glaze For the Bundt
1 c. sugar
1/2 c. water
A lot of extract of the flavor of cake your making. Especially the rum extract. My granny once asked me if I used real rum in the cake it was so sauced up. What a compliment Grams!
Bring the glaze to a boil on the stove and let it bubble away for 2-3 mins. I brush the hot sauce on a hot cake with a pastry brush. It makes it shiny and extra flavorful.
Berries and Peaches
Lots of fresh peaches peeled and sliced. Lots of fresh Blackberries.
1 c. sugar
Combine together until sugar has dissolved. Serve on top of pound cake with a big dallop of fresh whipped cream!