#543 - Peach Poundcake

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
6 eggs
1 tsp. almond extract
1 tsp. vanilla
3 cups flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
3 cups diced peaches (whether you use fresh, canned or frozen, all should be at room temperature and then drained)
Domino's powdered sugar for dusting

In a mixer add butter, white sugar--beat. Add eggs one at a time--beat after each. Add almond extract and vanilla--beat. In a separate bowl combine flour, baking soda and salt--stir with a spoon. Add flour and sour cream to the butter mixture in the mixer--beat until smooth. Remove bowl from mixer and lightly fold in the diced peaches. Pour batter into a greased and floured 10" tube pan. Bake at 350 degrees for 55-65 minutes or until inserted toothpick comes out clean. Cool 15-20 minutes, then invert and dump on to a serving plate. Sprinkle the top with Domino's powdered sugar.