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Peach Cake

1 cup butter

1 1/2 cups white sugar
2 eggs
1 10­oz. can peaches (drained)
1 10­oz. can pineapple tidbits (drained)
1 lb. sultana raisins
8 oz. red cherries
8 oz. green cherries
1 cup coconut
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. almond flavouring

Cream butter and sugar. Beat in eggs. Dice peaches and add peaches and pineapple tidbits. Add the vanilla and almond. In a separate bowl, sift dry ingredients. Add to batter, keeping out about 1/4 cup to dredge in fruit. Add dredged fruit. Mix well. Grease and flour a tube pan and bake in a 325 F oven for 2 hours.

Submitted by Gail Feehan, Cornwall