My dear friend Al Johnson gave me a peach pound cake with the recipe. Isn’t that great. Not only did he give me this recipe, but he gave me two more. I wanted to make sure that I got this wonderful cake in my “Old Fashioned Country Cookin’ Cookbook” that was published locally by Bridge City Office Supply and is on sale there. They only have five left then it will no longer be in publication.

Al’s Peach Pound Cake

• 1 box Duncan Hines Butter Cake Mix
• 3 eggs, beaten
• 1/2 cup oil
• 1-8 ounce cream cheese, softened
• 1-16 ounce can sliced peaches, drained and cut into small pieces. (Save the juice.)
• 1 cup sugar

Grease and flour bundt pan, preheat oven to 325 degrees.
Mix first four ingredients (cake mix, eggs, oil and cream cheese) on low for 2 minutes. Fold in peaches. Pour into bundt pan and bake for one hour.
While cake is baking, dissolve sugar in peach juice.
Allow cake to cool for 15 minutes. Pierce entire cake with fork. Spoon peach juice and sugar all over cake. Use a pastry brush and brush last bit of juice over cake and holes will seal up. Delicious.
It is Gooder’n Syrup. Von