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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Peach Pound Cake Recipe

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This recipe for Peach Pound Cake is from The Kramer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
3 cups diced peaches (fresh, or frozen that have been thawed and drained)
Confectioner’s sugar
Directions:
Directions:
Preheat oven to 350˚F. Grease and flour a 10 inch fluted tube pan. Cream together butter and granulated sugar in a large bowl. When light and fluffy, add eggs one at a time, beating after each addition. Stir in almond and vanilla extracts. In a separate bowl combine flour, baking soda, and salt. Add flour mixture alternately with sour cream to creamed butter mixture. Fold in peaches. Do not over-stir. Spoon into pan. Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes before inverting onto plate. Dust with confectioner’s sugar.

Serves 12 to 14.

 

 

 

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