A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Georgia Peach Cake
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- #3380
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup unsalted butter, softened
3 cups granulated sugar
6 large fresh eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups medium ripe fresh peaches, peeled, chopped
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
Frosting
1/2 cup peach schnapps or peach brandy
4 tablespoons unsalted butter
1/2 cup orange juice
2 1/2 cups confectioners' sugar
directions
Heat oven to 350 degrees F. Grease and flour a 10" tube pan; set aside.
In large mixing bowl, cream butter and sugar well, until very light and fluffy. Add eggs, one at a time, beating well after each.
In another bowl, mix flour, soda and salt. Combine sour cream and peaches in separate bowl. Alternately, add flour and peach mixtures to creamed butter-sugar blend, beginning and ending with flour. Beat well after each addition. Stir in vanilla and almond extracts.
Pour batter into prepared pan. Bake for 75 to 80 minutes or until cake tests done. Cool slightly, remove from pan.
For Frosting: Boil all ingredients in a saucepan for 4 minutes. Punch holes in cake with a fork. Spoon frosting over cake.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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