Peach pound cake

    * 1 cup butter, softened
    * 2 cups sugar
    * 6 large 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 or frozen peaches
    * Confectioners’ sugar

    * In a large 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 sour cream, beating well after each addition. Fold in the peaches.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired.

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