Description Edit

Purchased from the Weir Estate in Canton, Texas in 1990. Dated 1957. I have made this cake literally dozens of times and it is magnificent.

Ingredients Edit


Directions Edit

  1. Cream butter and Sugar until light and fluffy.
  2. Add beaten eggs and beat until light.
  3. Sift the dry ingredients together.
  4. Combine mixtures and add vanilla.
  5. Pour into a greased and floured pan.
  6. Stick the peaches half-way into the dough in rows.
  7. Sprinkle liberally with cinnamon.
  8. Make crumbles of the butter creamed with the Sugar and cut in the flour with a pastry fork.
  9. Cover the top with this mixture and bake at 350 for 45 minutes.

Contributed by Edit

Cat's Recipes Y-Group

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