Peach Pound Cake

We lived in the middle Georgia peach orchard ‘belt’ when I found this recipe from the Lane Packing House.  It’s used in our family to celebrate birthdays, weddings, and everyday living.

1 cup butter, softened

3 cups sugar

6 eggs

3 cups all purpose flour

1/4 tsp baking soda

1/4 tsp salt

1/2 cup sour cream (greek yogurt works well too)

2 cups peeled, chopped fresh peaches, well drained (press between layers of paper toweling)

1 tsp vanilla

1 tsp almond extract

Preheat oven to 350˚degrees.  Grease and flour a 10 in tube pan and set aside.

Cream together butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.

Combine flour, soda, and salt in a separate bowl.  Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients.  Fold in peaches, stir in vanilla and almond extract.

Pour batter into prepared pan and bake for 55 to 70 minutes.  Note: make sure and bake long enough due to the high moisture content with the addition of the fresh peaches.

Glaze with a simple mixture of:

2 cups confectioner’s sugar

1/2 tsp vanilla

1/2 tsp almond flavoring

Enough milk to make the glaze pourable