Peach Pound Cake

Prep Time: 20 minutes
Baking Time: 1 hour and 20 minutes

Cream together:

1 cup butter, softened
3 cups sugar till light and fluffy. Add:
6 eggs at room temperature--one at a time. Stir in:
1 teaspoon vanilla and
1/2 teaspoon almond extract. Combine:
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt. Add to above mixture. Fold in:
1/2 cup sour cream and
2 cups peeled, chopped peaches

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Pour
batter into prepared pan. Bake 75 to 85 minutes or until done.

Makes 16 servings.

Source: Ladies Home Journal
Taken from the Atlanta/Journal Constitution article.


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