From Janella Hendon, Dublin, Texas
I found this recipe on a very old hand written sheet of paper in a box of Neva Barbee Bramlett’s things. She made it as a dessert for the family often as long as she lived but seemed to have acquired the recipe in the 1930s.
The cake may be cooked in layers, squares, loaf pan or cup cakes. It is actually better if allowed to season a day or two.
1 1/2 cups cooked peaches – drain, just use the peaches.
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon allspice
2 cups of flour
1 1/2 cups sugar
3/4 cup butter.
Beat soda and peaches together. It will become very foamy! ( My note – often there is not enough acid to react with the soda in modern canned peaches—- I add 2 tablespoons of lemon juice to the mix for it to foam enough to make the cake rise.
Home canned peaches of earlier years were much more tart.)
Sift the dry ingredients together – cinnamon, allspice and flour.
Cream the sugar and butter together until very light – sugar is dissolved.
Gently mix the peach mixture and flour mixture, alternately, into the creamed sugar and butter. Try to leave the foamy mix intact as much as possible.
Bake at 350 degrees until it tests done with a toothpick. This recipe freezes well – it is a very moist fruity cake.
As You Like It Frosting
1 cup of evaporated milk
1 1/2 cups of sugar
1/2 cup of Coconut
1 stick of oleo (I usually substitute butter)
1 cup of nuts
4 egg yolks
Cook milk, sugar, oleo, and egg yolks until thick. Add nuts and coconut. Let cool and spread on the cake.