Ingredients for Peach Pudding Cake
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How to Make Peach Pudding Cake
- Preheat oven to 350°F (175°C). Lightly butter an 8-inch square baking pan.
- Cut 1 pound of pound cake into 1-inch cubes.
- In a large bowl, gently toss the pound cake cubes with 2 cups of drained sliced fresh peaches.
- In a medium bowl, whisk together 2 large eggs, 6 tablespoons granulated sugar, 1/2 cup milk, 2 tablespoons orange juice, and 1 teaspoon ground cinnamon.
- Pour the wet ingredients over the pound cake and peach mixture. Stir gently to combine, ensuring all the cake is moistened.
- Let the mixture stand for 30 minutes, occasionally pressing down on the cake to ensure even moisture distribution.
- Spoon the mixture into the prepared baking pan.
- Sprinkle the top evenly with 2 tablespoons of granulated sugar.
- Bake for 35-40 minutes, or until the pudding cake is set and lightly golden brown. A toothpick inserted into the center should come out with moist crumbs.
- Let cool slightly before serving. Enjoy warm or cold!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
48g
Fat
26g
Carbs
10g