Peaches & Cream Cake:
Mom was a wonderful baker especially when it came to cake. She called this recipe
”Plain Cake” but then she always embellished it depending on the occasion or the season.
Take advantage of the juicy summer peach season and serve this Peaches and Cream Cake to family and friends. It’s easy and impressive. Even better, it’s delicious!
“Plain Cake” Ingredients
1/2 cup butter - creamed
3/4 cup sugar
2 eggs - extra large
1-1/2 teaspoons vanilla
1-3/4 cup cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Directions
Cream butter and gradually add sugar continuing to beat until fluffy.
Add eggs - one at a time - beating between each addition.
Add vanilla and beat.
In a separate bowl, sift together cake flour, baking powder and salt. Sift twice.
Add portion of milk, adding alternately with flour mixture until complete.
Grease 8”x12” cake tin with butter.
Bake at 350F for about 25 minutes or until cake starts to leave edge of pan.
Peaches & Cream Frosting
Ingredients
5-7 peaches, ripe but not over-ripe
1/4 cup lemon juice
1/4 cup orange marmalade
4 ounces whipping cream
1 tablespoon sugar
1/2 teaspoon rum extract. (optional)
Directions
Decorate cake just before serving to ensure peaches and cream are at their peak.
Peal and pit peaches* and slice into a bowl.
Add lemon juice and stir to coat all fruit. This helps keep fruit from turning brown.
Add marmalade to coat fruit.
Add sugar and rum extract to whipping cream in chilled bowl and beat (with chilled beaters) until soft peaks form.
Cut cake down the middle into two equal portions. (Result will be two 8x6 pieces)
Remove half cake to serving platter and cover with layer of whipped cream and peaches.
Place second half on top and cover with remaining whipped cream and fruit.
Serve immediately and enjoy.
Tip for peeling peaches…. Place peaches in boiling water and boil for 60 seconds. Remove and place fruit under cold running water. Make a cut all the way around the fruit from tip to tip and slip off the peel. Perfect!