Peach Pound Cake

• For Pan
• 2 Tablespoons Butter
• 1/4 cups Sugar
• FOR THE CAKE:
• 1 cup Butter
• 2 cups Sugar
• 4 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 3 cups All Purpose White Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 2 cups Peaches, Chopped

1. Grease a 10-inch tube pan with two tablespoons butter. Sprinkle bottom of pan with 1/4 cup sugar.
2. In large bowl, cream one cup butter; gradually add two cups of sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
3. Reserve 1/4 cup of flour for later use. In separate bowl, combine 2 and 3/4 cups flour with baking powder, and salt; gradually add to creamed mixture, beating until well blended.
4. Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan.
5. Bake 325u0b0F for 1 hour 10 minutes. Remove from pan and cool completely.

pan, butter, ubc, cake, butter, sugar, eggs, vanilla, flour, baking powder, salt, peaches

Taken from tastykitchen.com/recipes/desserts/peach-pound-cake/ (may not work)