Reviewed: Jun. 14, 2009

It's summer so I used fresh peaches... I cut up 6 but I think next time, I'll use 7 or 8. I used less sugar and spiced it up some with cinnamon, allspice and nutmeg. I didn't have any orange juice so I used apple juice. I put it in a 8 x 10 glass casserole. I cooked it for about one hour and it was pretty much done. I will make this again. Thanx for the recipe!

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Reviewer:

Ann in NC

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Statesville, North Carolina, USA

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Reviewed: May 17, 2007

This was fantastic! I've been collecting cake recipes and trying them out, and both I and my husband thought this was very delicious and a keeper!

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Reviewer:

KAITISCARLETT

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2006

We enjoyed this cake very much. I also found that it was still gooey in the center after 45 minutes, but I just let it cook for 10 more minutes and then turned off the oven and let it sit for another 15 and it was perfect. I also used a 25 oz. jar of peaches, so found that the volume was just right and didn't overflow the pan. I look forward to trying this recipe again with other fruit! Thanks!

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Reviewer:

Rae-in-CA

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Concord, California, USA

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Reviewed: Oct. 8, 2005

My family thought this recipe was plenty sweet. I made it with canned peaches in Heavy syrup, so maybe that helped. I suggest cooking it in a larger than 8x8 pan. I found that the cake was so moist and dense that the center never seemed to get done, and it almost over flowed. I ended up covering it with foil. Over all baking time for me was 1 hr 15 minutes. It was really really good and I'm definitely keeping this recipe. It would probably even work for dessert!! ~Cathryn

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