| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 3 |
c |
Sugar |
| 6 |
|
Eggs |
| 3 |
c |
Flour |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Sour cream |
| 2 |
c |
Peaches; peeled and chopped |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Almond extract |
INSTRUCTIONS
Preheat oven to 350 degrees F. Grease and flour a 10- inch tube or bundt
pan. Cream butter and sugar well, until light and fluffy. Add eggs one at a
time, beating well after each. Combine dry ingredients. Combine peaches and
sour cream. Add dry ingredients alternately with peaches, beating well
after each. Add extracts. Pour into pan. Bake 75 to 80 minutes. Remove from
oven and cool in the pan for fifteen minutes. Remove from pan and cool
completely.
NOTE: Can add extra peaches.
Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro
<lss@coconet.com> on Jan 4, 1998
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