PEACH POUND CAKE

Today we are going to make a delicious peach pound cake.  If you dont like peaches it is still a wonderful pound cake.  Just dont add the peaches.  You can use frozen, canned or fresh.  This recipe is a taste of home recipe except I add a peach glaze.  When you use canned peaches make sure you save the juice.  You cant use a glaze with the fresh peaches.  In this case I sprinkle the cake generously with powder sugar. Also if you use canned peaches 1 can equals 1 cup of chopped peaches.

Recipe
1 cup butter (only use butter)       1/2 cup sour cream
6 eggs                                         2 cups chopped peaches
2 cups sugar
1 tsp almond extract
1 tsp vanilla extract

Blend butter and sugar, add eggs one at a time, add extracts.

Mix together 3 cups flour, 1/4 tsp salt, 1/4 tsp baking soda.

Add the flour mixture alternately with the sour cream just until mixed.  Fold in peaches.

Pour into a bundt pan which has been sprayed generously with Bakers Joy.  This stuff is great for not letting the cake stick to the pan. The batter will be thick.  Bake at 350 degrees for 60-70 minutes or until done.

Let the cake stand 10 minutes before turning over onto a cooling tray.

Glaze

Melt 2 tablespoons of butter.  Add about 1 cup of confectioners sugar.  Mixture should be thick, then add the reserved peach syrup (about 4 tablespoons) a little at a time until the mixture is spreadable and you can pour it over the cake while the cake is still warm.  You can also sprinkle with sifted confectioners sugar or use the glaze then sprinkle sliced almonds over the top.