Old-Fashioned Peach Pound Cake
2 sticks butter, softened
Preheat oven to 350º F. Grease and flour 10-inch tube pan and set aside. Cream butter and sugar until light and fluffy (about 2 minutes). Add eggs, one at a time, beating after each addition. Combine flour and baking soda in separate bowl. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Fold in peaches and vanilla and almond extracts. Pour batter into prepared pan and bake 75 minutes or until done. Cool 10 minutes, and remove from pan to cool.