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Peach Dessert Cake

Western.Chefs's picture
  Shortening 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Grated lemon rind 1 Teaspoon
  Eggs 2 (Unbeaten)
  Sifted cake flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Fresh peaches 4
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Cinnamon 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2846 Calories from Fat 1379

% Daily Value*

Total Fat 155 g239.1%

Saturated Fat 32.2 g160.9%

Trans Fat 13.5 g

Cholesterol 423 mg141%

Sodium 1026.3 mg42.8%

Total Carbohydrates 343 g114.2%

Dietary Fiber 20.5 g82.2%

Sugars 225 g

Protein 40 g79.6%

Vitamin A 54.3% Vitamin C 85.7%

Calcium 55.7% Iron 87.2%

*Based on a 2000 Calorie diet

Peach Dessert Cake Recipe