Peach Pound Cake

1 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups peeled, chopped fresh peaches
1/2 cup sour cream

Cream butter. Add vanilla and almond extracts gradually. Add sugar and beat till well mixed. Add eggs, two at a time, beating well each time. Combine flour, baking soda and salt.

Combine peaches and sour cream. Add flour mixture alternately with peach mixture to cream mixture, mixing till just blended each time. Pour into a greased and floured 10-inch tube pan. Bake at 350 degrees F for 1 hour and 10 minutes or until cake tests done. Cool in pan for 20 minutes. Remove to wire rack to cool completely.