Peach Almond Pound Cake

A moist pound cake that uses those juicy summer peaches. I have served this at bridal brunches and teas.

In a large mixing bowl , cream the butter.

Gradually add in the sugar , beating at medium speed with an electric mixer.

Add in eggs one at a time.

Beat well after each.

In a second bowl , mix together the flour , soda , and salt.

In a third bowl , stir together the sour cream and peaches.

Add the dry ingredients to the creamed mixture alternately with the peach mixture.

Mix until just blended after each addition.

Add in flavorings , stir gently to combine.

Pour batter into two greased and floured 9x5 inch loaf pans.

Bake at 350 for 1 hour and 5 minutes or until pick comes out clean.

Cool in the pans for 10-15 minutes.

Turn cakes out onto cooling rack to cool completely.

butter, sugar, eggs, all-purpose flour, baking soda, salt, sour cream, peach, vanilla extract, almond extract