Peach Preserve Cake
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Peach preserves||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Peach frosting||1⁄2 Cup (8 tbs)|
Cream first 3 ingredients thoroughly.
Add eggs; beat till fluffy.
Sift together dry ingredients.
Add to creamed mixture alternately with the combined orange peel, juice, and 1/4, cup water; beat after each addition.
Bake in greased and lightly floured 13x9x2-inch pan at 350° about 35 minutes or till done.
Frost top with Peach Frosting: Cream 1/4 CUP butter with 1/3 cup peach preserves.
Gradually add 2 cups sifted confectioners' sugar; beat frosting till light and fluffy.