Georgia Peach Pound Cake

Cake
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3 cups granulated sugar
6 eggs (at room temperature)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sour cream
2 cups chopped, peeled peaches

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Mix the flour, baking soda and salt in a small bowl. Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Add the dry ingredients and mix well. Fold in the sour cream and peaches. Pour into the prepared pan. Bake for 75 to 85 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert onto wire rack and cool completely.

Icing
8 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon almond extract
1 (1 pound) box confectioners' sugar, sifted

Cream the cream cheese and butter in a mixer bowl until light and fluffy. Add the milk and almond extract and mix well. Add the confectioners sugar gradually, beating until smooth. Frost cake. Store leftover cake covered in refrigerator.