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Peach or Strawberry Pound Cake

Daisy Cakes Peach or Strawberry Pound Cake

After standing on the tailgate of my daddy’s truck picking peaches in the hot august sun, my mother, Miss Geraldine, and i went straight home and baked the peach version of this good and really simple cake. of course, we did eat a peach or two, fuzz and all, standing over the kitchen sink with the juice running down our arms and dripping off our elbows.

I love this cake with homemade vanilla ice cream on a thick slice that is still warm out of the oven.

11⁄2 cups canola oil
2 cups sugar
3 eggs
1 tablespoon vanilla
3 cups self-rising flour
3 cups fresh (not frozen) sliced strawberries or peaches
1 cup toasted, chopped pecans

Preheat the oven to 350 degrees. Grease and flour a 10-cup Bundt pan.

Whisk together the oil, sugar, eggs, and vanilla. Whisk in the flour. The batter will be very stiff. Fold in the strawberries or peach- es and pecans.

Pour the batter into the prepared Bundt pan. Bake for 60-65 minutes, or until an inserted skewer comes out with just a few crumbs on it. Cool in the pan for 15 minutes before turning out onto a cake plate.

Serves: 16-20 people

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Thanksgiving Order Notice

Plan ahead for the best experience with the tips below:

🦃 If you would like delivery during the week of Thanksgiving we highly recommend selecting FedEx Overnight shipping at checkout to ensure delivery by Wednesday before Thanksgiving.

🦃 Plan for 6 hours to defrost at room temperature. Do not store or defrost cakes in the fridge as it will dry them out.

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