Frances' Fantastic Pound Cake: Many thanks to Frances Plotkin for this great recipe. You can use just about any fruit in it, and, as Frances says, you can get a lot of mileage out of it! 1 c butter, softened 2 c white sugar 4 eggs 1 tsp vanilla 3 c all-purpose flour 1 tsp baking powder 1/2 tsp salt 2 c fresh peaches, pitted and chopped. (Frances made it with apples and says it came out great. I made it with apricots, peaches and mangos and liked them all.) Preheat oven to 325. Butter a 10 inch tube pan and coat with white sugar. In large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition, then stir in vanilla. Reserve 1/4 c flour for later, then sift together the remaining flour, baking powder and salt (I don't sift -- just stir with fork.) Gradually stir the flour mixture into the butter-eggs mixture (I don't do this gradually -- I just dump it all in then mix on lowest speed until combined. It can get a bit messy, but it's fast.) Use reserved flour to coat the chopped fruit, then fold the fruit into the batter. Spread evenly into the prepared pan. Bake for 60 to 70 minutes in preheated oven or until a toothpick inserted into the cake comes out clean. (Frances needed another 10 minutes to adequately cook the cake, I needed a bit less -- ah, the glories of a convection oven!) Allow cake to cool in pan for 10 minutes then invert onto a wire rack to cool completely.