#1235 - Buttermilk Peach Pound Cake

(by Aunt Eileen [Knouse] Carter)

1 - 29oz. can sliced peaches (drained but save the juice)
1 cup butter (room temperature)
2 1/2 cups white sugar
6 eggs (set on counter for 30 minutes before using them)
2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup buttermilk

Cut drained peaches into small pieces--set aside. In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla, salt and baking soda--beat. Add buttermilk--beat. Add 1/3 cup of the drained peach juice--beat. Slowly add flour--beat. Remove bowl from mixer--add peaches and fold them into the batter with a spoon. Pour batter into a greased bundt cake pan. Bake at 325 degrees for 1 hour to 1 hour 15 minutes or until inserted toothpick comes out clean. Cool 20 minutes, then flip it on to a cake plate. Dust with powdered sugar or glaze as desired.