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1/2 c butter
1 c light brown sugar
c honey
1 can (29 oz) cling peach halves, drained
1 heaping cup pecan halves or pieces
10-12 maraschino cherries, drained and blotted dry

Melt butter in a straight-sided deep pan, add brown sugar and cook and stir until it starts to bubble. Stir in the honey and let cool to room 
temperature. Stir before arranging fruit. Place a cherry in the hollow of each peach half and arrange them on top of syrup. Scatter pecans among and between the fruit, set aside and prepare cake batter.

1 c butter
1 1/3 c all purpose flour
5 eggs
1 1/3 c sugar
1 tsp baking powder
tsp salt
tsp almond extract

Place the butter and flour in a large mixing bowl. Beat on low speed until mixture is like meal and well blended (about 5 minutes). Add eggs, one at a time, beating at low speed. Sift together the sugar, baking powder and salt. Add with almond extract to batter on low speed until well combined. Carefully spoon the batter over the fruit and nuts. Bake at 325 for 45-60 minutes. Remove cake and allow to cool. Serve at room temperature.