Fredericksburg Peach Pound Cake
1 cup butter, softened
3 cups sugar
6 eggs, room temperature
2 teaspoons vanilla
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 cups ripe peaches, peeled and chopped
Sweetened whipped cream and cinnamon for garnish
Grease and flour a 10-in tube pan. Preheat oven to 350°F.
In lg bowl, cream butter and sugar until light and fluffy. Add the eggs one at a
time, beating well after each addition. Add the vanilla.
In a small bowl, combine flour, baking soda and salt; add to the creamed
mixture. Fold in sour cream and chopped peaches. Pour into prepared pan. Bake
for 1 1/4 to 1 1/2 hours, or until toothpick comes out clean.
To serve, top each slice with sweetened whipped cream with a dash of cinnamon on