Southern Peach Pound Cake

This is the perfect cake for summer.

Here's what you'll need:

1 cup butter or margarine, softened

2 cups white sugar

4 eggs

1 teaspoon pure vanilla extract

3 cups all purpose flour,

1/2 teaspoon salt

1 teaspoon baking powder

2 cups fresh peaches, pitted and chopped

Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, salt, and baking powder. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into a 10-inch tube pan that has been buttered and coated with white sugar. Bake for 60 to 70 minutes in a 325-degree oven, or until a toothpick inserted into the cake comes out clean. Allow the cake to cook in the pan for 10 minutes before inverting it onto a wire rack to cool completely.