Peach Pound Cake
1 cup butter (no substitutes)softened
2 cups sugar
1 tsp almond extract
1 tsp vanilla extract
3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches (drain the excess liquid)
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 extracts.
Combine the flour, baking soda and salt; add to the batter alternately with sour cream.
Fold in the peaches.
Pour into a greased and floured 10-inch fluted tube pan.
Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Dust with confectioner's sugar if desired.
Yield: 12-16 servings