Shelly's Recipe

FRESH PEACH POUND CAKE

Category: Cakes

1 cup unsalted butter, softened
3 cups sugar
6 eggs
1 tsp vanilla extract
1/4 tsp rum extract
1/2 cup sour cream
1 (3-oz) pkg peach-flavored gelatin
3 cups flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 cups chopped fresh peaches

Preheat oven to 325. Grease and flour a 10-inch tube pan.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and rum extracts.
In a small bowl, combine sour cream and gelatin; set aside.

In a separate bowl, combine flour, salt, baking soda, cinnamon, and nutmeg. Gradually add flour mixture to butter mixture, beating well to combine. Fold in sour-cream mixture and peaches. Spoon batter into prepared pan.

Bake for 1 hour. Cover loosely with foil to prevent excessive browning, and bake for an additional 40 to 50 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to wire rack and cool completely.