Recipe for cooking georgia peach pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Georgia Peach Pound Cake

Cake
3 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
3 c. sugar
6 eggs (at room temperature)
1 tsp. vanilla extract or flavoring
1/2 tsp. almond extract or flavoring
1/2 c. sour cream
2 c. chopped, peeled peaches

Preheat oven to 350 degrees F. Grease and flour a 10-in. tube pan.

Mix the flour, baking soda and salt in a sm. bowl. Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Stir in the vanilla and almond extract or flavorings.

Add the dry ingredients and mix well. Fold in the sour cream and peaches. Pour into the greased pan. Bake for 75 to 85 mins. or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 mins.. Invert onto wire rack and cool completely.

Icing
8 oz. cream cheese, softened
1/4 c. butter, softened
1 Tbsp. milk
1/2 tsp. almond extract or flavoring
1 (1 lb.) box powdered\sugar, sifted

Cream the cream cheese and butter in a mixer bowl until light and fluffy. Add the milk and almond extract or flavoring and mix well. Add the powdered sugar gradually, beating until smooth. Frost cake. Store leftover cake covered in refrigerator.