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Peach Pound Cake




Source of Recipe


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List of Ingredients




1 cup butter -- no substitutes
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches


Recipe



In a large mixing bowl, cream butter and sugar until light
and fluffy. Add eggs one at a time beating well after each
addition. Beat in extracts. Combine the flour, baking soda,
and salt; add to the batter alternately with the sour cream.
Fold in the peaches.

Pour in greased and floured 10-inch fluted tube pan. Bake at
350 for 60-70 minutes or until a toothpick inserted near the
center comes out clean. Cool for 15 minutes before removing
to a wire rack to cool completely. Dust with confectioners'
sugar if desired.