Martha's Fresh Peach Pound Cake
1Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each. Add vanilla and rum. Mix sour cream and gelatin together and add to the egg mixture.
2Mix all dry ingredients with the peaches, and add gradually to the sugar/egg/gelatin mixture.
3Put into a tube pan that has been greased. Cover lightly with foil like a tent. Bake at 325 for 1 hour and 50 minutes.
About Martha's Fresh Peach Pound Cake