Peach Pound Cake

1 cup butter, no substitutes
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
2 cups diced fresh or frozen peaches


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 the sour cream. Fold in the peaches.

Pour in greased and floured 10-inch fluted tube pan. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

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