Peach Cake II Recipe - Allrecipes.com
Peach Cake II Recipe

Peach Cake II

Recipe by  

"This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
  3. Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
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Reviews More Reviews

Most Helpful Positive Review
May 30, 2003

This was a very easy recipe. It was ready to go into the oven in seconds. I did however, make a simple glaze (icing sugar and peach juice) and drizzled it over the slightly warm cake before serving! It was delicious. I will certainly be making this again.

 
Most Helpful Critical Review
Jul 22, 2011

Nothing great, thanks for recipe.

 
Feb 04, 2008

This is one of our new favorite cake recipes! We are big peach lovers, but since fresh good peaches are hard to find, I did use the canned sliced peaches (the large can), drained and cut the peach slices in two so the peaches would be in every bite (next time I will probably add another small can of peaches). I took advise from others and made a sauce to pour over the cake after a few minutes of cooling: 1 stk. butter, 1 cup white sugar, 1/2 can evaporated milk and I also added a little vanilla flavoring and topped cake with a few pecan halves, which added a nice buttery moist flavor. My cake was done in 45 minutes. I always put a shallow cake pan with water in the lower shelf of the oven while the cake is baking. It adds alot of moisture to the cake and was absolutely delicious. My husband and I finished the cake off in two days!!!

 
Jun 20, 2004

I used 5 med. ripe peeled and sliced peaches for this wonderful recipe. I let it cool for 10 min. before I spooned a special butter sauce over the top. It was 1 stick of butter, 1/2 cup of canned milk, one cup of white sugar boiled for 3min. It sank down into the warm peach cake and was just out of this world good!!! This is an absolute keeper of a recipe...

 
Sep 03, 2005

This was delicious, moist and not too sweet. I did make some changes to the recipe. I used only 1 1/4 cup sugar as suggested by others, I used 1/2 cup vegetable oil PLUS 1/4 c orange juice rather than the 1 cup oil called for in the recipe. I also only used 1/2 teaspoon of cinnamon as suggested by others and I used about 4 cups of peaches.

 
Mar 21, 2006

Be careful of cooking time-- mine was done in 35 minutes. Pretty good, but has too much cinnamon. I used 1/2 c oil and 1/2 c peach juice, and 1 1/4 c sugar. Very easy, will try again with less cinnamon.

 
Jul 07, 2004

This cake is very good. Though I used 1 1/4 c. sugar and 1/2 c. oil and added an extra cup of peaches. Also toasted the pecans and added 1 c. of blueberries. It is such a moist and yummy cake. I passed it on to my mom and she is making it now. Thanks Barbara.

 
Aug 03, 2006

I made this cake into muffins and used apple sauce instead of oil. I also left out the pecans. The taste was great and so moist! Yum!

 

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Nutrition

  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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