Peach Pound Cake
2005 4-H Recipe

1 C. butter (no substitutes), softened | 2 C. of sugar | 6 eggs |
1 t. almond extract | 1 t. vanilla extract | 3 C. all-purpose flour |
¼ t. baking soda | ¼ t. salt |½ C. sour cream |
2 C. diced fresh or frozen peaches | 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 in separate bowl; 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 to 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.