30 oz Peaches, canned
5 c Flour
2 tb Baking powder
1 ts Salt
1/2 ts Nutmeg OR
1 ts Apple Pie Spice
2 ts Cinnamon
1/2 c Butter
1 c Sugar
3 lg Eggs
1 c Walnuts, chopped
-We prefer pecans
Drain peaches and reserve 1 1/4 cup liquid. Dice peahes and set aside. Sift
the dry ingredients. Cream the butter, sugar and eggs. Add the sifted dry
ingredients alternately with the reserved peach liquid. Stir until batter
is well blended. Stir nuts and peaches into batter. Turn into 2 well
greased glass loaf pans. Bake at 350F for about 1 hour or until loaves
test done.
Can be used for jar cakes with good results.
From the kitchen of Joan Mershon
Yields
999 Servings