Carolina Peach Pound Cake

1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder 
1/2 teaspoon salt
2 cups fresh peaches, chopped

Preheat oven to 325 degrees. Butter and flour a 10-inch tube cake pan. In a large bowl, cream the butter and sugar. Add the eggs one at a time, beating in between. Add vanilla. Put aside 1/4 cup of the flour. Add remaining flour, salt, and baking powder slowly, beating as you go. Use the 1/4 cup of flour to coat the peaches, then mix peaches into batter. Pour into pan. Bake 60-70 minutes. Allow to cool for 10 minutes, then put on wire rack to cool.