Thursday August 20, 2009

another New dish from Terry Don Phillips. Peach Pound Cake

1 cup butter, softened
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
3 cups diced peaches (fresh preferred, but can use frozen that have been thawed and drained)

Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan. Cream together butter and sugar in a large bowl. When light and fluffy, add eggs one at a time, beating after each addition. Stir in almond and vanilla extracts. In a separate bowl, combine flour, baking soda and salt. Add flour mixture alternately with sour cream to creamed butter mixture. Fold in peaches. Do not overstir. Spoon into pan. Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes before inverting onto plate. Dust with confectioners’ sugar or top with a light lemon glaze. Serves 12 to 14.

Thanks again to Mr. Phillips for these recipes.