Lemon Spice Cake With Caramel-peach Sauce

It is no answer to tell me that you disapprove of a religion of feelings. If you mean by that that you dislike a religion consisting of nothing but feelings, I agree with you entirely. But if you mean to shut out feelings altogether, you can know little of Christianity. The Bible teaches us plainly that a man may have good feelings without any true religion. But it teaches us no less plainly that there can be no true religion without some feeling towards Christ.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Caprial2	12	Servings

INGREDIENTS

3	c	All-purpose flour
2	c	Sugar
1	c	Vegetable oil
3		Eggs
1/2	t	Baking soda
1/2	t	Baking powder
1	t	Pure vanilla extract
		Zest and juice of 1 lemon
1	t	Ground cinnamon
1	t	Allspice
1	t	Ground ginger
2	c	Sugar
1/2	c	Water
4		Peaches, peeled pitted and
		diced
1/4		Dark rum
1/4	c	Light Karo syrup
2	T	Unsalted butter
1	c	Heavy whipping cream or 1
		quart vanilla
		ice cream
		Ground cinnamon

INSTRUCTIONS

To prepare the cake, preheat the oven to 350 degrees. Butter a 9-inch
springform pan and set aside. Put the flour, sugar, and vegetable oil
in the bowl of a heavy-duty mixer and mix on medium speed just until
the ingredients are moistened. Add the eggs one at a time, fully
incorporating each before adding the next. Add the baking soda,  baking
powder, and vanilla, mix well, and then add the zest, lemon  juice,
cinnamon, allspice, and ginger and mix well. Pour the batter  into the
prepared pan and bake in the oven for about 45 minutes, or  until a
knife inserted in the center of the cake comes out clean.  Remove the
pan from the oven and let cool for 10 minutes. Remove the  cake from
the pan and set aside on a plate.  To prepare the sauce, place the
sugar and water in a large saute pan  and cook over high heat until the
sugar starts to turn golden. Do not  stir. When the sugar is golden,
add the peaches and cook until  smooth, about 2 minutes. Add the butter
and cook until melted, about  another 2 minutes. Remove the pan from
the heat.  If serving the cake with whipped cream, whip the cream to
soft peaks.  Slice the cake while it is still warm (or rewarm the
cake), and place  the slices on individual plates. Spoon some of the
hot sauce over  each slice. Top with a dollop of whipped cream or a
scoop of vanilla  ice cream, sprinkle with a light dusting of cinnamon,
and serve.  Converted by MC_Buster.  Per serving: 602 Calories (kcal);
22g Total Fat; (31% calories from  fat); 5g Protein; 100g Carbohydrate;
52mg Cholesterol; 97mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0  Fruit; 4 Fat; 5 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”