Peach Cake

This is a plain, old-fashioned cake.  It is best served with ice cream or whipped cream.  The recipe makes a 9X13 cake, but I made up 2 8X8s and froze one for future use.   I have been doing that  a lot lately; I hate to heat up the house in the summer.  By making two desserts during the spring and freezing one, I can have extra time to play with the kids, too.



Peach Cake: (loosely taken from a Paula Deen Apple Cake)

2 cups sugar

3 eggs

1 1/2 cups oil

2 tsp vanilla

1/2 cup chopped pecans

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp salt

1/2 tsp baking soda

2 1/2 cups flour

1 quart peaches, drained well and chopped

Combine sugar, eggs, oil and vanilla.  Combine dry ingredients and add.  Fold in the nuts and peaches.  Pour into a greased 9 X 13 pan or 2 8X8 pans. For the big pan, bake 50-60 minutes at 350 degrees.  For the small pans, bake 45 minutes at 350.  Test with a toothpick for done-ness.