Peach Pound Cake

Directions

1. 1
   Grease a 10-inch tube pan with 2 tablespoons of butter. Sprinkle pan with 1/4 cup sugar.
2. 2
   Shake pan to get butter coated with sugar.
3. 3
   Cream remaining butter; gradually add remaining sugar, beating well.
4. 4
   Add eggs, one at a time, beating well after each addition.
5. 5
   Add vanilla and almond extract and mix well. Combine 2 3/4 cups flour, baking powder and salt.
6. 6
   Gradually add to creamed mixture, beating until well blended.
7. 7
   Coat peaches with remaining 1/4 cup flour.
8. 8
   Fold peaches into batter.
9. 9
   Pour batter into prepared pan.
10. 10
    Bake at 325° for 1 hour and 10 minutes.
11. 11
    Cool in pan for 15 minutes.
12. 12
    Remove from pan and cool completely.