Peach Dessert Cake
|Shortening||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Sifted cake flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
Work shortening with back of a spoon until light.
Gradually add 1/2 c sugar, beating until light and fluffy.
Beat in lemon rind.
Add eggs, 1 at a time, and beat vigorously after each addition.
Sift together flour, baking powder, and salt.
Add to batter in quarters, beating after each addition.
Pour 1/2 the batter into a greased or oiled 8" x 8" x 2" loaf pan.
Peel and pit the peaches and cut into slices.
Lay on top of batter, and top with remaining batter, spreading it out with a knife over entire surface.
Combine the 1/2 c sugar, cinnamon and walnuts, and sprinkle over the top.
Bake in moderate oven of 350°F for 50 min.
Cut into 9 squares.
Serve hot or warm with or without cream.
Two c of drained, canned sliced peaches, or a 1 lb pkg quick-frozen peaches can be substituted for the fresh ones.