| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Ripe peaches; up to 7 |
| 5 |
tb |
Sugar |
| 2 |
ts |
Cinnamon |
| 3 |
c |
Flour |
| 1 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 2 |
c |
Sugar |
| 4 |
|
Egg whites |
| 1/2 |
c |
Skim mil |
| 1/2 |
c |
Light corn syrup |
| 3 |
ts |
Vanilla extract |
| 1 |
tb |
Frozen orange juice thawed |
| 1 |
c |
Powdered sugar |
| 1 |
pn |
Salt |
|
|
Reserved peach liquid |
INSTRUCTIONS
GLAZE
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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