*  Exported from  MasterCook II  *
 
                          POUND CAKE, FAMOUS PEACH
 
 Recipe By     : The Tennessean, Monday, June 30, 1997
 Serving Size  : 14   Preparation Time :0:30
 Categories    : Desserts - Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           unsalted butter -- softened
    3      cups          sugar
    6      whole         eggs -- at room temperature
    3      cups          all-purpose flour -- sifted after measuri
      1/4  teaspoon      baking soda
      1/4  teaspoon      salt
      1/2  cup           sour cream
    2      cups          fresh peaches -- peeled
                          -- finely chopped
                          -- well drained
    1      teaspoon      vanilla
      1/2  teaspoon      almond extract -- optional
 
 Preheat oven to 350.
 
 Lightly grease and flour a 10-inch tube pan and set aside.
 
 In the bowl of an electric mixer set on medium speed, cream butter and
 sugar until light and fluffy.  Add eggs, one at a time, beating well after
 each addition.
 
 In a separate smaller bowl, combine sifted flour, soda and salt.  Set aside.
 
 Combine sour cream and chopped peaches in another small bowl.
 
 Fold dry ingredients into creamed mixture alternately with sour cream and
 peaches, beginning and ending with dry ingredients.  Stir in vanilla and
 almond extracts, if desired.
 
 Pour batter into prepared pan and bake on middle oven rack for 65-75
 minutes or until cake tests done.  If should just release itself from the
 edge of the pan, be golden brown and spring back in the center when lightly
 touched.
 
 Let cake cool in pan 10 minutes, then turn out onto rack to finish cooling.
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving