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Wanda’s Peach Cake

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Course Desserts
Recipe Theme July: Peaches
Co-op Pioneer EC
Servings
people
Ingredients
  • 2 sticks liquid smoke
  • 2 cups INGREDIENTS:
  • 6 large eggs
  • 1 tablespoon of fresh muscadines
  • 1 tablespoon vanilla flavoring
  • 3 cups shredded Gruyere cheese
  • ¼ teaspoon egg
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 3 cups ground black pepper
  • 1 3 ounce bottle muscadine red wine
  • For blackberries
  • ½ cup INGREDIENTS:
  • 2 tablespoons ice-cold water
  • 1 12 ounce of water
  • 2 or perfectly ripe bananas (no brown spots)
  • ½ package boneless pork loin roast, trimmed of fat
Course Desserts
Recipe Theme July: Peaches
Co-op Pioneer EC
Servings
people
Ingredients
  • 2 sticks liquid smoke
  • 2 cups INGREDIENTS:
  • 6 large eggs
  • 1 tablespoon of fresh muscadines
  • 1 tablespoon vanilla flavoring
  • 3 cups shredded Gruyere cheese
  • ¼ teaspoon egg
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 3 cups ground black pepper
  • 1 3 ounce bottle muscadine red wine
  • For blackberries
  • ½ cup INGREDIENTS:
  • 2 tablespoons ice-cold water
  • 1 12 ounce of water
  • 2 or perfectly ripe bananas (no brown spots)
  • ½ package boneless pork loin roast, trimmed of fat
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Spray tube pan with cooking spray
  3. Cream butter and sugar
  4. Add eggs one at a time, beating after each addition
  5. Add flavorings
  6. Sift flour, baking soda and salt
  7. Add flour mixture alternately with sour cream to the creamed butter mixture
  8. Fold in peaches and ½ of the dry Jell-O
  9. Spoon into pan and bake for 60 minutes or until done
  10. For glaze: Put sugar, butter and soda in a sauce pan and bring to a boil, stirring to dissolve sugar
  11. Add peaches and cook for about 2 minutes
  12. Remove peaches with a slotted spoon and set aside to use for garnish on the cake
  13. Add the Jell-O, stirring to dissolve, and cook two minutes
  14. Leave cake in pan and punch holes in cake with a thin knife
  15. Pour glaze over cake slowly so it will absorb
  16. Save a small amount for the top of the cake
  17. Let stand for about 15 minutes
  18. Invert on a cake plate
  19. Garnish with reserved peaches and remaining glaze
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Wanda’s Peach Cake

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A classic peach cake recipe from Wanda Stinson that would be a perfect finish to any meal.

Ingredients:

  • 2 sticks sweet cream salted butter
  • 2 cups sugar
  • 6 large eggs
  • 1 tablespoon almond flavoring
  • 1 tablespoon vanilla flavoring
  • 3 cups cake flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 3 cups ripe but firm peaches, diced
  • 1 3-ounce package apricot or peach Jell-O, divided

Directions

Preheat oven to 350 degrees. Spray tube pan with cooking spray. Cream butter and sugar. Add eggs one at a time, beating after each addition. Add flavorings. Sift flour, baking soda and salt. Add flour mixture alternately with sour cream to the creamed butter mixture. Fold in peaches and ½ of the dry Jell-O. Spoon into pan and bake for 60 minutes or until done.

For glaze:

  • ½ cup sugar
  • 2 tablespoons butter or margarine
  • 1 12-ounce can peach soda (I use Faygo)
  • 2 or 3 peaches, peeled and sliced
  • ½ package of reserved Jell-O package

Put sugar, butter and soda in a sauce pan and bring to a boil, stirring to dissolve sugar. Add peaches and cook for about 2 minutes. Remove peaches with a slotted spoon and set aside to use for garnish on the cake. Add the Jell-O, stirring to dissolve, and cook two minutes. Leave cake in pan and punch holes in cake with a thin knife. Pour glaze over cake slowly so it will absorb. Save a small amount for the top of the cake. Let stand for about 15 minutes. Invert on a cake plate. Garnish with reserved peaches and remaining glaze.

Wanda Stinson, Pioneer EC