Kato'S Triple Fruit Pound Cake - cooking recipe

Ingredients

cake
2 peaches, firm, ripe, peeled, cut into 1/2 inch pieces
2 pears, firm, ripe, pared, cut into 1/2 inch pieces
1 1/2 cups sour cherries, pitted, halved
2 tablespoons candied ginger, slivered
1/2 cup butter
1 cup white sugar, plus
2 tablespoons white sugar
2 1/2 cups flour
1 tablespoon baking powder
1/4 cup buttermilk
4 large eggs
1/2 teaspoon lemon extract
1/4 teaspoon fresh lemon rind
sour cream topping
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla, pure

Preparation

Cake Combine peach and pear pieces with cherries and set aside.
Blend butter and sugar until light and fluffy.
Add flour and baking powder together.
Add milk to creamed butter and sugar mixture.
Add half of the flour to the milk and butter mixture and blend well.
Beat in 4 eggs, one at a time.
Add remaining flour mixture and blend well.
Add lemon extract, rind and fruit.
Pour into greased 9-inch springform pan.
Bake in 350F oven for 70 minutes.
Cool on rack in pan for 15 minutes.
Serve warm with Sour cream topping.
Sour Cream Topping: Combine sour cream, sugar and vanilla.
Finely chopped pieces of fresh fruit (cherries, peaches or pears) may be added to topping if desired.