Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 5617
Michie Jordan
Recipe Title
Peach Pound Cake
Recipe Theme
Clarke-Washington EMC
1 cup butter or margarine, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups peeled, chopped fresh peaches (drained if unusually juicy)
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10-inch tube pan and set aside. Cream together butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt in salt in separate bowl. Mix together sour cream and chopped peaches. Fold dry ingredients into creamed mixture alternately with sour cream and peaches, beginning and ending with dry ingredients. Stir in vanilla and almond extract. Pour batter into prepared pan and bake for 75 to 80 minutes or until cake tests done. Makes one 10-inch round cake.