Recipe from Laura Carroll, on Stocking Our Shelves
1 cup butter
3 cups sugar
6 eggs
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups flour
2 cups chopped peaches
1/2 cup sour cream
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. This can be made in three loaf pans instead. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in vanilla and almond extract. Combine dry ingredients and add to creamed mixture. Fold in peaches and sour cream. Pour batter into prepared cake pan and bake 75 to 85 minutes. Cool in pan for 5 minutes and then turn out of pan to cool completely. Sprinkle with confectioners sugar. These can be frozen.
