Peach Pound Cake - cooking recipe

Ingredients

1 c. butter, softened (no substitutes)
2 c. sugar
6 eggs
1 tsp. almond extract
1 tsp. vanilla extract
3 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream
2 c. diced fresh or frozen peaches
confectioners sugar

Preparation

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1 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 peaches. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350\u00b0 for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes before removing from pan. Cool completely. Dust with confectioners sugar, if desired. Yields 12 to 16 servings.