| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Can/preserv, Cake, Can cake, Bbs |
999 |
Servings |
INGREDIENTS
| 30 |
oz |
Peaches, canned |
| 5 |
c |
Flour |
| 2 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Nutmeg <OR> |
| 1 |
ts |
Apple Pie Spice |
| 2 |
ts |
Cinnamon |
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 1 |
c |
Walnuts, chopped We prefer pecans |
INSTRUCTIONS
Drain peaches and reserve 1 1/4 cup liquid. Dice peahes and set aside. Sift
the dry ingredients. Cream the butter, sugar and eggs. Add the sifted dry
ingredients alternately with the reserved peach liquid. Stir until batter
is well blended. Stir nuts and peaches into batter. Turn into 2 well
greased glass loaf pans. Bake at 350F for about 1 hour or until loaves
test done.
Can be used for jar cakes with good results.
From the kitchen of Joan Mershon Posted on FIDO COOKING 1-6-94
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 14, 98
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