Back 1 Cup Butter or Margarine,
softened
3 Cups Sugar
6 Eggs, room temperature
1 teas. Watkins Vanilla Extract
1/2 teas. Watkins almond Extract
3 Cups All-Purpsoe Flour
1/4 teas. Baking Soda
1/2 teas. Salt
1/2 Cup Sour Cream
2 Cups Peeled, Chopped Peaches
Preheat oven to 350 degrees. Spray a 10" tube pan or angelfood cake pan with Watkins Cooking Spray. In large mixer bowl, cream butter / margerine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts. In small bowl, combine dry ingredients; add to creamed mixture. Fold in sour cream and peaches. Pour batter into pan and bake 75 to 85 minutes or until center tests clean / done. Recipe makes 16 servings at 400 calories each
© Copyright 1999 The Rising
Stars Team
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