Wednesday, August 6, 2014

Peachy Keen Cake

I went to visit my parents in Virginia for a few days and just returned late last evening. While I was there I baked a cake for them and their friends, something they don't get normally at the retirement home. Home made, fresh baked cake!

Mom had a big jar of spicy peaches, so we used the juice and pears in the cake and some of the leftover juice in the glaze.

1 box butter yellow cake mix
1 cup of peach juice from the canned peaches
1 cup diced peaches
3 eggs
1 stick of softened butter (I used unsalted variety)
2 tsp vanilla extract
1 tsp cinnamon or pumpkin pie spice

Pre heat the oven to 350 degrees.

Dump all ingredients into a bowl and mix on high for 3.5 minutes until well blended, scraping down the sides of the bowl as needed.

Spray your bundt pan with nonstick cooking spray and dust with flour. Use a small paint brush to ensure the entire inside of the pan is well coated evenly.

Pour the prepared batter into the cake pan and place in the middle of the oven. Bake at 350 degrees for 42-50 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.

Cool on a cake rack for 15-20 minutes in the pan. Invert into the serving pan and allow to cool completely for,at least 60-90 minutes.

While the cake is cooling, Prepare the glaze, by combining 1/4 cup of the leftover peach juice with powdered sugar and 1/2 tsp vanilla extract. I used about 1.5 cups of sugar. Blend until thick and smooth. Place in refrigerator while the cake cools.

Before serving, drizzle the icing glaze over the cake. You can optionally add some chopped pecans and a peach slice to the plate as you serve it.

The folks at the party loved the cake and thought it tasted delicious. There were no leftovers!
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