Pewter Pot with Plate of Peaches, Prunes and Nut, Around 1728
Pewter Pot with Plate of Peaches, Prunes and Nut, Around 1728
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Gigi's Amaretto-Peach Pound Cake



Stonewall Kitchen, LLC 

"I feel the end approaching.
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- Pierette, great-aunt of Anthelme Brillat-Savarin

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  Heritage, Still Life with Peaches
Heritage, Still Life with Peaches
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La Belle Cuisine


Gigi’s Amaretto-Peach Pound Cake

 1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 1/4 cups frozen sliced peaches, thawed,
or an equivalent amount of sliced
fresh peaches
1 teaspoon almond extract
1 tablespoon Amaretto
Garnish: powdered sugar, toasted
sliced almonds

 Cream 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.
In a separate bowl, combine flour, soda and salt.
Put 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.
Add 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.

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