Lebanon County Peach Cake
Yield
1 cakePrep
20 minCook
35 minReady
1 hrsLow Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 | x |
peaches
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 1.3 | ml |
cinnamon
|
|
| 1 | x |
peaches
fresh |
*
|
Directions
Sift and mix together the dry ingredients (except the topping ingredients); cut in the shortening and add the egg and milk which have been mixed together.
Mix thoroughly. Pour into a well-greased oblong pan and cover with peeled peach halves.
Sprinkle with sugar and cinnamon and bake at 350℉ (180℃) F about 35 minutes.
