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Categories:Viewed: 1 - Published at: 7 years ago
Ingredients
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups sugar
- 5 large eggs
- 1/4 1/4 cup peach schnapps or 1/4 cup peach nectar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups diced fresh peaches
- 1 cup fresh blueberries
Method
- Generously grease and sugar a 10-inch tube pan; set aside.
- Beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
- Gradually add the sugar and beat for 5 to 7 minutes. Add the eggs one at a time and beat until the yellow just disappears.
- Stir in the brandy.
- Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
- Gently fold in the peaches and the blueberries.
- Pour into pan bake for 325°F for 1 hour and 25 minutes.
- Cool in the pan for 15 minutes remove and cool completely on wire rack.
