Source:

Prickly Pear

Serves/Makes:One 10 cup bundt pan

Ingredients

• 1 cup (225 ml) European Style butter, softened (2 sticks)
• 1 cup (225 ml) sugar
• 3 large eggs
• 8 oz (224 grm). chopped peaches (fresh, or canned--one 15 oz (420 grm). can, drained and use 1/2 tsp (2 ml) peach flavoring--optional)(This flavoring can be obtained from the King Arthur Baker's Catalog)
• 1-3/4 cups (425 ml) flour
• 1/4 tsp (1 ml) baking powder
• 1/2 tsp (2 ml) ground ginger
• 1/2 tsp (2 ml) ground nutmeg

Preparation

• In large mixing bowl, cream butter and sugar.
• Beat in eggs 1 at a time.
• Stir in peaches.
• Mix in remaining ingredients.
• Pour into a buttered 10 cups (2350 ml) bundt pan.
• Bake at 360 degrees (175 C.) for about 1 hour or until cake tester inserted in center comes out clean.
• Cool on wire rack for 10 minutes.
• Remove cake from pan.
• Either dust with non-melting powdered sugar or use a simple glaze made with powdered sugar, vanilla extract, pinch of nutmeg, and enough water to achieve proper consistency.

Comments

I live at 6,700 feet and this cake is a family favorite. The peach flavoring actually makes the canned peaches taste almost as if you used fresh ones! What a boon.