1 cup (2 sticks) butter, softened
3 cups sugar
6 large eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
½ cup sour cream
2 cups peeled chopped peaches
Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside.
In a large mixing bowl cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extracts.
In a medium bowl combine the flour, baking soda, and salt. Add to the creamed mixture, 1 cup at a time, stirring well after each addition. Fold in the sour cream and peaches. Pour into the prepared pan. Bake 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
Makes 16 servings
Fran Pritchert, Vice Queen
Scarlet Sophisticates,
Woodbridge, Virginia