Lynne's Peach Cake


Humble canned peaches become a moist, summery treat any time of year.

Time: 45-50 mins.

1 20-oz. can of peaches, drained; reserve juice

1 egg

1 cup sugar

1/2 cup vegetable oil

1 cup flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup sugar for syrup glaze

1 tsp. lemon juice

Preheat oven to 325°F.

Have an 8-inch square or round baking pan ready.

In a blender, mix together the egg, sugar, oil, and 1/4 cup of the reserved juice.

Add peaches to the blender and give a few short bursts to chop the fruit.

Mix flour, baking powder and baking soda in a bowl.

Add the wet ingredients to the dry ingredients in the bowl and mix well with a spoon.

Place batter into cake pan and bake for 30 minutes.

While the cake is baking, place the remainder of the reserved peach juice and 1/2 cup sugar in a small saucepan.

Cook over low heat, stirring until a syrup consistency is reached, then add lemon juice and stir to mix.

Remove syrup from heat and set aside.

At the end of baking time, test the cake for doneness with a toothpick; cake is done when toothpick comes out clean.

Remove cake from oven and immediately pour the peach syrup over the hot cake.

Cool the cake thoroughly before serving