Fresh Peach Pound Cake - My Husband's First Blue Ribbon

Yes, you read the title of this post correctly! My husband won a blue ribbon at the Prince William County Fair for his Fresh Peach Pound Cake! This was his first time ever entering a baking competition. He had been asking me to bake a pound cake and enter it at the fair but I just didn't have the time this summer. It was all I could do to enter the banana bread. Lo and behold he decided to bake one himself and he won! First place no less! I was very happy for him and am not at all surprised. He is an excellent cook - much better than I am. He's worked in the catering business for over 20 year and can carve a mean watermelon and set a table to die for. Both of those talents I do not possess.....I could care less what a table looks like, just give me the food on it!!!!

We had a great time at the beach on Chincoteague Island. I always hate coming back after being at the beach. It's so relaxing. I could hang out at the ocean all day. We stood in a bungalow this time and had a really nice yard. We had visitors every morning and night - the local ducks!!!! They greeted us as soon as we arrived. All different kind of ducks just waiting patiently for some food from us. So cute!

I've baked some bars today and a cake that I'll be posting next week. I have really missed blogging and baking on a more regular basis than I have been lately. With fall around the corner I hope to do lots more baking and posting. Anyway, here is the recipe for my husband's delicious Fresh Peach Pound Cake. The original recipe is in the Special Issue 2010 of Taste of the South magazine. I am posting his version which he only changed slightly.

1 cup unsalted butter, softenend

2 3/4 cups sugar

6 large eggs

1 tsp vanilla extract

1/4 tsp orange extract

1/2 cup sour cream

3 cups all purpose flour

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

2 cups chopped fresh peaches

Preheat oven to 325 degrees F. Spray a 10 tube or Bundt pan with baking spray and flour.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange extracts.

Set aside sour cream in a small bowl.

In a separate bowl, combine flour, salt, baking soda, cinnamon and nutmeg. Gradually add flour mixture to butter mixture, beating well to combine. Fold in sour cream and peaches. Spoon batter into prepared pan.

Bake for 1 hour. Cover loosely with foil to prevent browning and bake until a wooden toothpick inserted in the center comes out clean, 40 to 50 minutes longer. Let cool in pan for 10 minutes. Remove to wire rack and cool completely.

Glaze:

1/3 cup melted butter

2 cups sifted powder sugar

2 tablespoons water (or more if needed)

2 teaspoons coconut extract or to taste

Combine melted butter and powdered sugar in medium size bowl and beat with mixer until blended. Add 1 tablespoon water or more until desired consistency is reached. Add 1 or 2 teaspoons of coconut extract. Drizzle onto cooled cake.