Pretty Peaches 'n' Pound Cake | Midwest Living

Pretty Peaches 'n' Pound Cake

Pretty Peaches 'n' Pound Cake

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  • Makes: 4 servings
  • Start to Finish 30 mins

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  • 3 large ripe peaches, peeled, pitted and cut into wedges (about 2 cups)
  • 1/4 cup orange juice
  • 4 teaspoons sugar
  • 4 1-inch-thick slices pound cake, cut into 1-inch cubes
  • 1/2 cup sweet white wine (such as Sauterne) or orange juice*
  • 1 cup fresh red raspberries
  • 1/2 cup vanilla yogurt
  • Fresh mint (optional)
  • Ground nutmeg or cinnamon (optional)


  1. In a bowl, toss together peaches, orange juice and sugar. Let stand for 15 to 20 minutes or until the peaches are juicy; stir. Cover and chill in the refrigerator for up to 2 hours.
  2. To serve, divide the cake cubes among 4 dessert dishes. Drizzle with wine. Spoon the peach mixture over the cake. Top with the raspberries and yogurt. Garnish with the mint and sprinkle with nutmeg, if you like. Makes 4 servings.


  • * If you like, spike the orange juice by placing 2 tablespoons orange liqueur into the bottom of a 1-cup liquid measure. Add enough orange juice to equal 1/2 cup.

Nutrition Facts

(Pretty Peaches 'n' Pound Cake)

Servings Per Recipe 4, carb. (g) 42, sodium (mg) 140, chol. (mg) 2, cal. (kcal) 266, Fat, total (g) 7

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