Baltimore Peach Cake
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This recipe uses yeast and makes a delicious cake. In fact, I bought fresh peaches and made it yesterday.
Makes 2 cakes, serving 4 to 6 each
1 3/4 cups unsifted all-purpose flour (divided use)
1/4 cup sugar
1/2 teaspoon salt
1 package active dry yeast
2 tablespoons butter or margarine, softened
1/2 cup hot water (120 degrees to 130 degrees)
1 1/2 to 2 cups peeled, sliced peaches
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup apricot jam
1 drop red food coloring (optional)
In a large mixing bowl, thoroughly mix 1/2 cup flour, sugar, salt and undissolved yeast. Beat in butter or margarine. Gradually add water; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add egg and 1/2 cup flour or enough to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
Spread batter evenly into two greased 9-inch round pans or one 9-inch square pan.
Arrange peaches on batter. Sprinkle with combined sugar and cinnamon. Cover and let rise in a warm place, free from draft, until double in bulk, about 1 hour.
Bake at 400 degrees for 25 minutes. Allow to cool for 10 minutes. Heat apricot jam in a 1-quart sauce pan over low heat. Add food coloring; brush on warm peach cakes.
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I Rode A Wild Horse Once
The Old Maytag
Makes Me Wonder
The Grand Old Mansion
Queen Anne's Lace
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