This cake ends up tender and moist, but with a nice solidity to it that keeps it from falling apart when you cut it. It's also really tasty served with a dollop of whipped cream, as we discovered when mowing down the leftovers last night. And as my mother remarked, with that much butter in it it ought to keep well.
PEACH POUND CAKE
As submitted by Betty Jean Gosnell, Inman, SC
Published in Taste of Home Magazine
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream. Fold in the peaches.
Pour into a greased and floured 10 in. fluted tube pan (RJA: I used a bundt pan). Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Yield: 12-16 servings, but don't expect them to last long.