Fresh Peach Pound Cake

Ingredients:

1 cup butter, softened

3 cups sugar

6 eggs

3 cups all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

2 cups peeled, chopped fresh ripe peaches

½ cup sour cream

1 teaspoon vanilla extract

1 teaspoon almond extract

Directions:

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.  Add eggs, one at a time, beating after each addition.

Combine flour, soda, and salt; stir well.  Combine peaches and sour cream.  Add flour mixture to creamed mixture alternately with peach mixture, beginning and ending with flour mixture.  Mix just until blended after each addition. Stir in flavorings.

Pour batter into a greased and floured 10-in tube pan.  Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center of cake come out clean.  Let cake cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.  Yield: one 10-inch cake.

Linda