Moist Peach Pound Cake

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 (29 ounce) can peaches, drained and mashed
• 1/2 cup sour cream
• 1 cup butter, softened
• 3 cups white sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 325°F (163°C). Grease two 9x5-inch loaf pans with a little of the softened butter and dust them with some of the flour.

2. Whisk the flour, salt and baking soda together in a bowl and set aside.

3. Drain the peaches well, then mash them. Stir the sour cream into the mashed peaches.

4. Beat the softened butter and sugar together in a large bowl for about 5 minutes, until light and fluffy.

5. Beat in the eggs one at a time, then mix in the vanilla extract and almond extract.

6. Add the flour mixture and the peach mixture to the butter mixture in alternating additions, starting and ending with the flour. Mix until just combined.

7. Divide the batter evenly between the prepared pans and smooth the tops.

8. Bake for 60 to 70 minutes, until a toothpick inserted in the centers comes out clean and the eggs are set. Cover loosely with foil if the tops brown too quickly.

9. Cool the loaves in their pans for 10 minutes, then turn them out onto a wire rack and let them cool completely before slicing.