Recipe - Fresh Peach Pound Cake

1 cup Butter or margarine, softene
3 cup Sugar
6 Eggs at room temperature
1 teaspoon Vanilla extract
1 teaspoon Almond extract
3 cup Flour; all purpose
One fourth teaspoon Baking soda
One half teaspoon Salt
One half cup Sour cream
2 cup Peaches; ripe, peeled and c

Grease and flour a 10 inch tube pan. Preheat oven to 350 degrees. In large
bowl, cream butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Stir in extracts. In small bowl,
combine dry ingredients and add to creamed mixture. Fold in sour cream and
chopped peaches. Spoon batter into prepared pan. Bake for 1 One fourth to 1 1/2
hours or until a wooden pick comes out clean. Cut into thin slices to
serve.

(A NOTE ON RIPENING PEACHES) To ripen peaches in a hurry, put them in a
brown paper bag. Tuck the open part of the bag under and let them set a
room temperature. In 24 hours your peaches should be ripe enough to eat or
make a peach dessert. Source: Jean Ludwig ICooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini