PEACH PRESERVE CAKE
1 CUP BUTTER
2 CUPS SUGAR
4 EGGS
2 CUPS FLOUR (I always use all purpose)
1 TEASPOON CINNAMON
1/3 TEASPOON CLOVES
1 TEASPOON BAKING SODA
1 CUP SOUR MILK (BUTTER MILK)
1 CUP CHOPPED PECANS (I TOAST MINE)
l CUP PEACH PRESERVES
cream butter and sugar, beat in eggs. Sift flour w/cinnamon and cloves. Dissolve soda in milk, add alternately w/flour mixture to creamed mixture. Stir in pecans and preserves. Pour into greased sheet cake pan. Bake at 350 F for 1 hour.
1 CUP BUTTER
2 CUPS SUGAR
4 EGGS
2 CUPS FLOUR (I always use all purpose)
1 TEASPOON CINNAMON
1/3 TEASPOON CLOVES
1 TEASPOON BAKING SODA
1 CUP SOUR MILK (BUTTER MILK)
1 CUP CHOPPED PECANS (I TOAST MINE)
l CUP PEACH PRESERVES
cream butter and sugar, beat in eggs. Sift flour w/cinnamon and cloves. Dissolve soda in milk, add alternately w/flour mixture to creamed mixture. Stir in pecans and preserves. Pour into greased sheet cake pan. Bake at 350 F for 1 hour.
MsgID: 3111245
Shared by: BETTY TOMLINSON..MONT. AL
In reply to: Recipe: Dessert Recipes (18)
Board: Daily Recipe Swap at Recipelink.com
Shared by: BETTY TOMLINSON..MONT. AL
In reply to: Recipe: Dessert Recipes (18)
Board: Daily Recipe Swap at Recipelink.com
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