FRESH PEACH POUND CAKE

While in the produce department at my local supermarket, I noticed how delicious the peaches looked. Here in Georgia our peaches are so juicy and mouthwatering when they are in season. With this pound cake recipe, the peaches are the star of the show. If you like, you can make a vanilla or caramel glaze. But I just prefer a dusting of confectioner's sugar and serve it with peach ice cream. Very yummy!

3 c. all-purpose flour

1/4 tsp. baking soda

1/4 tsp. salt

1/4 tsp. ground cinnamon

1 c. (2 sticks) butter, softened

2 2/3 c. granulated sugar

1 tsp. vanilla extract

1/2 tsp. rum extract

6 lg. eggs, room temp

1/2 c. sour cream

1 (3 oz.) pkg. peach flavored gelatin

2 c. chopped and peeled fresh peaches

Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt or spray with nonstick baking spray containing flour. Sift together the flour, baking soda, salt and cinnamon. Sift again. Set aside. In large mixing bowl, cream the butter, sugar, vanilla extract and rum extract on medium speed for 10 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the sour cream and gelatin. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream mixture and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Gently fold in the peaches. Spoon the batter into the prepared pan and spread evenly. Bake for 70-90 minutes or until a wooden toothpick inserted in the center comes out clean. If the cake is browning too quickly, cover the top with aluminum foil. Cool the cake in the pan on a wire rack for 20 minutes. Remove the pan and place the cake on a wire rack and allow to cool completely. Serve with peach ice cream. Serves 16.