06/09/2026
The recipe of the week is Paula, Dean’s peach poundcake this recipe came from paulaDeanmagazines.com. Come to whited farms and get some peaches for your peach poundcake 
Ingredients:
4cups of all purpose, flour
3cups of sugar
2cups of butter, softened
1cup whole buttermilk
6 large eggs
2 teaspoons of vanilla bean paste
3 cups diced peeled fresh peaches 
1cup toasted chopped pecans
Instructions:
1. preheat oven to 325°F lightly grease a 10 inch tube pan with all vegetable shortening.
2. in a large bowl, beat flour, sugar, butter, buttermilk eggs, and vanilla paste with a mixer at slow speed for one minute, scrape the sides in the bottom of the bowl increase speed to medium and beat for two minutes. Start in two 2 1/2 cups of peaches sprinkle pecans in the bottom of prepared pan and pour batter into pan. 
3. bake until a wooden pick. Insert near the center. Comes out clean about (90 minutes). Let cool in pan on wire rack for 20 minutes. Remove pan and let cool completely on wire rack.
4. top with remaining 1/2 cup peaches just before serving refrigerate in an airtight container for up to two days 
Tips: too quickly peel a lot of peaches cook them whole in a pot of boiling water for up to 30 seconds transfer peaches to ice water and let them cool enough to handle. The peels will slip right off with a gentle tug 
