Fresh Peach Pound Cake

1 cup butter or margarine, sofened
2 cups white sugar
4 eggs
1 teas. vanilla extract
3 cups flour (I use all-purpose)
1 teas. baking powder
1/2 teas. salt
2 cups fresh peaches, pitted, and chopped

Preheat oven to 325 degrees.
Butter a 10-inch tube pan, and coat with white sugar
In a large bowl, cream together the butter and sugar, until light and fluffy.
Add eggs, one at a time, beating well with each addition, then stir in vanilla.
Reserve 1/4 cup of your flour for later, and sift together the remaining flour, baking powder and salt.
Gradually stir into the ceamed mixture.
Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into your prepared pan.
BAKE for 60-70 minutes in your preheated oven, or until 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.

This cake is very good warm or cold.

Enjoy....Chefbetty...Alabama