More Great Recipes: Cake

Peach Pound Cake

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Member since 2010

Serves 12-16 servings | Prep Time 25 minutes | Cook Time 60 minutes


1 cup butter, softened
2 cups sugar
6 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 peaches
Confectioners' sugar

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine the flour, baking soda and salt; add to the creamed mixture alternately with the sour cream. Fold in the peaches.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 F. for 60-70 minutes or until a toothpick inserted near the center come out clean. Cool for 15 minutes before removing form the pan to a wire rack to cool completely. Dust with confectioners' sugar if deseried. Yield: 12-16 servings.

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When peaches are in season I like to make this great tasting pound cake. This is a tender moist cake and people always ask for the recipe when I serve it, the cake transports very well so it is a great recipe for a bake sale or a pot luck. Pound cake is one of my favorite cakes to bake and eat.

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