Nectarine Pound Cake
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Butter||1 Cup (16 tbs), softened|
|Granulated sugar||2 Cup (32 tbs)|
|Almond extract||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Peach brandy||1 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°F. Grease and flour a 10-inch fluted pan.
2. Combine flour, baking soda and salt. Set aside.
3. Cream butter and sugar in a large bowl until light and fluffy.
4. Beat in eggs one at a time. Stir in extracts and brandy.