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Peach Pound Cake


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Member since 2006

Serves 12-16 | Prep Time | Cook Time 60-70

Ingredients

1 cup butter (no substitutes)softened
2 cups sugar
6 eggs
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)
confectioner's 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 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


Pairs Well With


Notes

A dash of local for every season
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