Peach Pound Cake

• 1 c. butter or margarine, softened
• 2 1/2 c. sugar
• 4 eggs (at room temperature)
• 3 c. all-purpose flour
• 3/4 tsp. salt
• 1/4 tsp. soda
• 3/4 c. sour cream (at room temperature)
• 2 c. fresh chopped peaches
• 1 tsp. vanilla extract
• 1/2 to 1 tsp. almond extract

1. Preheat oven to 350u0b0.
2. Cream butter and sugar together until light
3. and fluffy.
4. Add eggs one at a time, mixing after each. Combine flour, soda and salt in a separate bowl; set aside. Combine sour cream and peaches.
5. Add dry ingredients alternately with sour cream-peach mixture and creamed butter-sugar ingredients.
6. Stir in extracts.
7. Pour into a greased and floured 10-inch tube or Bundt pan.
8. Bake for 70 to 80 minutes or until nicely browned and an inserted toothpick comes out clean.
9. Remove from pan to cooling rack.
10. Dust with confectioners sugar.

butter, sugar, eggs, allpurpose, salt, soda, sour cream, fresh chopped peaches, vanilla extract, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163454 (may not work)