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Peach Pound Cake
(This cake is better on the 2nd and third days if there's any left).
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cups medium-ripe fresh peaches, peeled and chopped
teaspoon almond extract
Preheat oven to 350°.
Grease and flour a 10-inch tube pan and set aside.
In large mixing bowl, beat butter and sugar well, until very light and fluffy.
Beating well after each addition, one at a time add eggs.
In a separate bowl, combine flour, soda and salt.
Mix together sour cream and peaches.
Beginning and ending with dry ingredients, alternately add dry ingredients and sour cream-peach mixture to creamed mixture.
Beat well after each addition.
Stir in extracts.
Pour batter into prepared pan and bake until cake tests done, 75 to 80 minutes.
Cool slightly, remove from pan and cool completely.
This recipe was delicious, using the amounts stated in my recipe. The reviewer's recipe is an entirely different recipe, and should not be confused with mine.
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