White Peach Pound Cake - cooking recipe

Ingredients

1 cup butter, softened (no substitutes)
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh white peaches
confectioners' sugar

Preparation

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.