Peach Pound Cake - cooking recipe

Ingredients

1/2 c. butter
1/2 c. Crisco
3 c. sugar
6 eggs
1 c. milk
3 3/4 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. almond extract
1 (10 oz.) pkg. unsweetened frozen peaches, thawed and diced

Preparation

Preheat oven
to 350\u00b0.\tGrease and flour a 10-inch tube pan. In large mixing bowl cream butter, shortening and sugar. Add eggs one
at
a\ttime,
mixing well after each one.
Stir flour and baking
powder
together; add milk and flour alternately beginning and ending with milk.
Add extract.
Fold in peaches.
Pour in
a tube pan.
Bake for 1 hour and 30 minutes or until\tcake
tester is\tinserted
in
center and comes out clean.
Cool
completely in\tpan.
Remove and place on plate. Frost with Cream Cheese Frosting.