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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From the first time my mother baked this cake years ago, it became a family favorite. Fruit and spices add a twist to a traditional pound cake, and the glaze has a hint of lemon. You can substitute other flavors of baby food, like apricots, for the peaches. We often serve this dessert for Thanksgiving. Ingredients:
1/2 cup shortening |
2 cups sugar |
4 eggs |
2 cups king arthur unbleached self-rising flour |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
5 jars (2-1/2 ounces each) peach baby food |
1 cup chopped walnuts |
glaze: |
3/4 cup confectioners' sugar |
1 to 2 tablespoons lemon juice |
Directions:
1. In a large bowl, cream shortening and sugar. Add eggs, one at time, beating well after each addition. Combine the flour, cinnamon, nutmeg and cloves; add to creamed mixture alternately with baby food. Fold in walnuts. Transfer to a greased and floured 10-in. fluted tube pan.
2. Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm cake. Cool completely. Yield: 10-12 servings.
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