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Peach Pound Cake

SUBMITTED BY: Betty Jean Gosnell

"Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina"

RECIPE RATING:

Read Reviews (4)

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PREP TIME	10 Min
COOK TIME	1 Hr
READY IN	1 Hr 10 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

1 cup butter (no substitutes), softened
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches
confectioners' sugar

DIRECTIONS

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; add to the batter alternately with sour cream. Fold in the peaches.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 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 confectioners' sugar if desired.

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REVIEWS

Reviewed on Jun. 5, 2008 by elliebelly

This was very easy to make, it did not take too long either. It was very moist and delicious.... MORE

Reviewed on Nov. 1, 2007 by NONA

This is the same recipe that I took from the Fredericksburg Free-Lance Star about 15 years... MORE

Reviewed on Aug. 15, 2007 by THERESA7925

Excellent bread. I baked mine in two 8x5" loaf pans. Used frozen sweetened peaches. I can... MORE

Reviewed on Sep. 23, 2007 by druzgal

I made this recipe exactly as written, and used fresh peaches. It was certainly good, basic... MORE