patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Heritage, Still Life with Peaches
Buy at AllPosters.com
La Belle Cuisine
cup (2 sticks) unsalted butter, softened
cups all-purpose flour
teaspoon baking soda
cup sour cream
cups frozen sliced peaches, thawed,
or an equivalent amount of sliced
teaspoon almond extract
powdered sugar, toasted
butter well. Gradually add
sugar, beating well with electric mixer.
Continue to beat until very creamy - the longer the better. Add the eggs,
one at a time, beating well after each addition.
a separate bowl, combine flour, soda and salt.
the sour cream into a medium bowl. Mash
the peaches and add them to the sour cream; add almond extract and Amaretto,
combining mixture well.
flour mixture to creamed mixture alternately with peach mixture, beginning
and ending with flour mixture. Mix
just until blended after each addition. Pour the batter into two greased and floured 9-by-5-by-3-inch loaf
pans. Bake 60 to 70 minutes in a preheated 350-degree F. oven or until
wooden pick inserted in center comes out clean. Cool in pans 10 to 15 minutes. Remove
cakes from pans and let cool completely.
Sprinkle with powdered sugar and top with toasted sliced almonds.
Featured Archive Recipes:
Amaretto Pound Cake
Bourbon Pecan Pound Cake
Old Dominion Pound Cake
Sour Cream Pound Cake
Southern Pecan Pound Cake
Index - Cake Recipe Archives
Daily Recipe Index
Recipe Archives Index