2 cups sugar
1 ‡ cups vegetable oil
3 large eggs
3 cups all - purpose flour
1 tsp. soda
1 tsp. salt
1 ‡ tsp. vanilla
3 cups diced Peaches
æ cup flaked coconut
1 cup chopped nuts

Mix sugar and oil, add eggs and beat well. Combine flour, soda and salt. Add to oil mixture. Stir in vanilla, peaches, coconut, and
nuts. Mix well. Spoon into oiled 9" tube pan. Bake at 325ƒ for 1 hour and 20 minutes, or until cake tests done.

OR

Peach Pound Cake

1 cup butter softened
3 cups sugar
6 eggs
3 æ cups sifted all-purpose flour
‡ teaspoon baking powder
1 cup milk
1 teaspoon almond extract
1 package (16 ounces) fresh or fresh frozen peaches, thawed and diced
(Cream Cheese Frosting)

Preheat oven to 350 ƒ. Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Sift together
flour and baking powder. Add to creamed mixture alternately with milk,
beginning and ending with flour mixture. Add almond extract. Stir in
peaches; mix well. Pour into greased and floured 10-inch tube pan. Bake
1 hour 30 minutes. Cool 15 minutes before removing from pan. Frost with
Cream Cheese Frosting (below).

Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened
º cup butter, softened
1 tablespoon milk
‡ teaspoon almond extract
1 box (16 ounces) confectioners sugar, sifted

Cream together cream cheese and butter. Add milk and almond extract.
Gradually add confectioners sugar, beating until smooth.