| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Ripe peaches, up to 7 |
| 5 |
T |
Sugar |
| 2 |
t |
Cinnamon |
| 3 |
c |
Flour |
| 1 |
t |
Salt |
| 2 |
t |
Baking powder |
| 2 |
c |
Sugar |
| 4 |
|
Egg whites |
| 1/2 |
c |
Skim mil |
| 1/2 |
c |
Light corn syrup |
| 3 |
t |
Vanilla extract |
| 1 |
T |
Frozen orange juice thawed |
| 1 |
c |
Powdered sugar |
| 1 |
pn |
Salt |
|
|
Reserved peach liquid |
INSTRUCTIONS
From: srasheed@juno.com (Sam M Rasheed) Preheat oven to 300 degrees.
Spray a bundt pan thoroughly with buttered flavored cooking spray and
wipe with a paper towel to spread cooking spray evenly and absorb the
excess. Cut unpeeled peaches into bite sized chunks, toss with 5 tbs
sugar and the cinnamon in a medium sized bowl, and set aside. In a
medium sized bow, combine flour, salt, and baking powder and mix well.
In a large bow, combine 2 cups sugar, egg whites, milk, corn syrup,
orange juice, vanilla, and 3 tbs of liquid from the peach mixture and
mix well. Add dry mixture to wet mixture and mix well. Drain peaches,
reserving the remaining liquid for use in glaze and stir peach chucks
into the batter. Spoon batter into pan. Bake for one hour and 30
minutes. Cool cake for 10 minutes before removing from pan. Remove
cake from pan and cool completely. Combine powdered sugar, salt, and
reserved peach liquid. If necessary, add milk until you reach desired
consistency. Drizzle glaze over cooled cake and serve. 12 servings.
Fat less than .5 g. Posted to JEWISH-FOOD digest by dsabraham@juno.com
(Deena Abraham) on Nov 5, 1998, converted by MM_Buster v2.0l.
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