White Peach Pound Cake

• 1 cup butter, softened (no substitutes)
• 2 cups sugar
• 6 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 2 cups diced fresh white peaches
• confectioners' sugar

1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in extracts.
4. Combine the flour, baking soda and salt; add to the batter alternately with sour cream.
5. Fold in the peaches.
6. Pour into a greased and floured 10-inch fluted tube pan.
7. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
9. Dust with confectioner's sugar if desired.

butter, sugar, eggs, almond, vanilla, allpurpose, baking soda, salt, sour cream, fresh white peaches, confectioners

Taken from www.food.com/recipe/white-peach-pound-cake-98815 (may not work)