Savannah Peach Poundcake

Ingredients

• 1 cup butter
• 3 cups sugar
• 6 eggs
• 3 3/4 cups flour
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1 cup sour cream (milk or cream may be used)
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 3 cups fresh, diced peaches
• 1 shot glass of Peach Schnapps, optional
• Toasted almond slices, optional, for garnish
• Peach Buttercream Frosting:
• 1/2 stick butter
• 1/2 lb. powdered sugar
• About 1 tbl. evaporated milk or peach nectar
• A few drops of almond extract
• 3 peaches, peeled, diced and sprinkled liberally with Fruit Fresh

Directions

1. For cake, preheat oven to 350 degrees. Cream butter and sugar. Beat in eggs, one at a time.

2. Combine flour, baking powder and salt. Blend dry ingredients into creamed mixture alternately with sour cream, milk or cream.

3. Add vanilla and almond extracts. Stir in peaches.

4. Pour batter into a greased tube pan. Bake 11/2 hours or until a toothpick inserted into cake comes out clean. Cool.

5. Make Peach Buttercream Frosting by combining butter, powdered sugar, milk and almond extract in a mixing bowl. Beat well or until smooth and spreadable.

6. Sprinkle Peach Schnapps over cake, if desired, and spread frosting in thick layer on top of cake. Top with diced peaches. Sprinkle sliced almonds on top of peaches and around base of the cake.

Serves 10 to 12.