Peach Pound cake Recipe

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 the extracts. Combine the flour, baking soda and salt; add to the creamed mixture alternately with the sour cream. Fold in the peaches.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 F. for 60-70 minutes or until a toothpick inserted near the center come out clean. Cool for 15 minutes before removing form the pan to a wire rack to cool completely. Dust with confectioners’ sugar if deseried. Yield: 12-16 servings.

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