Peach Pound Cake

Directions

1. 1
   Cream butter; gradually add sugar, beating until mixture is light and fluffy.
2. 2
   Add eggs, one at a time, beating well after each addition.
3. 3
   Combine flour, soda and salt, mixing well.
4. 4
   Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
5. 5
   Stir in vanilla and Amaretto.
6. 6
   Fold in sliced peaches.
7. 7
   Pour batter into well-greased and floured 10-inch tube pan.
8. 8
   Bake at 350° for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
9. 9
   Cool in pan 15 minutes. Remove from pan and cool completely.
10. 10
    If desired, drizzle cake with powdered sugar glaze on top of each slice with a peach slice dipped in lemon juice.