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Colette & Cassi's Country Kitchen!

Aunt Eileen's Peach Cake

from Atlanta Cooknotes


INGREDIENTS:

4 eggs
2 cups sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 Tablespoon baking powder
1/4 cup orange juice
2-1/2 teaspoons vanilla extract
2 cups sliced fresh peaches
1/4 cup sugar
2 teaspoons cinnamon
  Confectioners' sugar

TO PREPARE:

Preheat oven to 350 degrees.  Beat eggs and add sugar and oil, mixing well.  Combine flour, salt, and baking powder; add to egg mixture alternately with orange juice.  Add vanilla extract.  In a separate bowl, toss peaches with sugar and cinnamon.  Pour one-third batter into a greased, lightly floured tube pan.  Layer one-half peach mixture over it.  Cover with one-third batter and the remaining peach mixture.  Spread remaining batter over all.  Bake one hour.  Cool cake ten minutes before turning out onto a wire rack.  Sprinkle with confectioners' sugar.

NOTE:  Two cups fresh blueberries or two to three large
       apples, peeled, cored, and thinly sliced, may be
       substituted for peaches.

SERVINGS:  10