Recipe Contest Winner Rachel Pollak created this Peach Pecan Pound Cake for my novel, Family Acts. We wanted a recipe that would have been served at the Venable Opera House for a hundred years. Rachel really got it! I think the cake is fantastic! And I hope you do too. - Louise

PEACH PECAN POUND CAKE

Ingredients:
1 cup of butter, softened
2 cups of sugar
6 eggs
1 tsp vanilla
3 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
2 cups diced fresh peaches (frozen or canned can be used if well drained)
1/4 cup chopped pecans

        In a large mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking soda and salt, add to batter alternately with sour cream.  Fold in peaches and stir in pecans.

        Pour into a greased floured 10" fluted tube pan (non-stick is preferrable).  Bake at 350 degrees F for 60-70 minutes or until toothpick inserted near the center comes out clean.  Cool for 15 minutes before removing from pan to a wire rack to cool completely.

          You can dust with confectioner's sugar or serve with whipping cream.