3 cups Flour
2 1/2 cups white sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup canola oil OR vegetable oil + 3 tlbs
1/2 cup fresh orange juice
2 tsp. almond extract OR vanilla paste
1/2 cup fresh coconut (option if you don’t like it)
About 3 tlbs of Amaretto Liquor
Dash of fresh grated Nutmeg
1/4 C. lemon juice, ** this mixture preserves the color of the peaches **
4 cups fresh peaches, cored & DICED, save some SLICED ONES FOR THE TOP
3 tlbs of Amaretto, and 1/4 C. lemon juice
Soak peaches in lemon juice, Amaretto & nutmeg mixture & set aside
For about 10 ~ 15 min while mixing the batter.
Preheat Oven @ 350º, Grease with Crisco & flour a one 10” tube cake pan.
Drain the Peaches (REAL WELL)
Bake @: 350º for 1 hr. & 8 min OR use your air convection to help bake!
One MUST use your own discretion for air convection.
Mix eggs, sugar & oil till blended. In a bowl Wisk the flour, baking powder and salt.
Alternate with flour, OJ, & vanilla or the almond extract to the egg & sugar mixture.
Mixture will be fairly stiff. Hand fold in the drained peaches.
Fill your prepared tube pan with batter
Now arrange some of the SLICED peaches on the top for presentation
Bake as directed. Or you can use the air convection to help bake.
When the cake comes out done, but may need additional 8 min
Turn off oven But leave the door closed.
Use toothpick to double check cake.
Cool cake in pan till easy to touch, then invert pan to a dish.
Then turn cake up-right so peaches are on top.
When cake is completely cool, Wrap in foil & keep refrigerated.
Cake must be refrigerated to preserve the cake. But should be served at room temp.