GA Peach Pound Cake

GA Peach Pound Cake

1 cup butter or margarine,
softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted
and chopped
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch
tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light
and fluffy. Add the eggs one at a time, beating well with each
addition, then stir in the vanilla. Reserve 1/4 cup of flour for
later, and sift together the remaining flour, baking powder and salt.
Gradually stir into the creamed mixture. Use the reserved flour to
coat the chopped peaches, then fold the floured peaches into the
batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a
toothpick inserted into the cake comes out clean. Allow cake to cool
in the pan for 10 minutes, before inverting onto a wire rack to cool
completely.