Fresh Peach Pound Cake

2 sticks butter, softened
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
¼ tsp. baking soda
Dash of salt
1 cup sour cream
2 cups fresh peaches, peeled, chopped and drained
1 tsp. almond extract
2 tsp. vanilla extract

Preheat oven to 325 F. Grease and flour 10-inch tube pan and set aside. Cream butter and sugar until light and fluffy (about 2 minutes). Add eggs, one at a time, beating after each addition. Combine flour and baking soda in separate bowl. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Fold in peaches and vanilla and almond extracts. Pour batter into prepared pan and bake 75-90 minutes until done. Cool 10 minutes, and remove from pan to cool.

Yield: 12-16 servings

NOTE: For plain pound cake, follow entire recipe, omitting peaches.