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2 C. Flour 1/2 tsp. Salt 1 C. Shortening 4 Eggs (unbeaten) 2 tsp. Baking Powder 1 C. Sugar 2 tsp. Grated Lemon Rind 2-1/2 lbs. Peeled, Sliced Peaches Topping 2/3 C. Sugar 1 tsp. Cinnamon 1/2 C. Chopped Walnuts (optional)
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In a large bowl, add sugar
and shortening and cream until light. Add lemon rind and eggs (one at
a time), bearing until creamy. Gradually beat in flour mixture until
well mixed. Spread 1/2 batter into greased 11 x 9 x 2 inch pan and
arrange peaches on top. Spread remaining batter over peaches.
Combine topping ingredients and spread over cake.
Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean. For a special treat, serve warm with whipped cream or vanilla ice cream. |
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