SOFTEN
1 cup butter
CAKE
4 cup flour
4 tsp baking powder
1/2 tsp salt
6 egg yolks
2 tsp vanilla
2 cup juice, apple, concentrated
TOPPING
3 cup peaches, sliced
4 cup raspberries
2/3 cup fruit, pourable, peach
2/3 cup fruit spread, raspberry
Directions
3 tb peach fruit spread combined with 2 tb warm water may be
substituted for the pourable fruit.
Preheat oven to 375. Grease and flour two 8" round cake pans. Combine
flour, baking powder, and salt; set aside. Beat softened butter at
medium speed until light and fluffy. Blend in egg yolks and vanilla.
Alternately add dry ingredients and apple juice concentrate, beating
well after each addition; spread evenly into prepared pans. Bake 20
minutes, until golden brown and wooden pick inserted in centers comes
out clean. Cool 10 minutes in pans on wire racks. Remove from pans;
cool completely.
Drain peaches. Combine peaches, raspberries, and pourable fruit; mix
lightly. Spread fruit spread evenly over one cake layer; top with
second cake layer. Spoon fruit mixtore over top of cake, letting
excess fruit mixture drip down sides.
Nutrition information per slice: 390 calories, 5 gm protein, 62 gm
carbohydrate, 14 gm fat, 111 mg cholesterol, 314 mg sodium, 1-1/2
diabetic starch/bread exchange, 3 diabetic fat exchange, 2-1/2
diabetic fruit exchange.
Sylvia's comments: I used the cake batter to make cupcakes and
pressed a chunk of drained peach into each cupcake. They tasted fine
but didn't rise; next time I'll try a little baking soda as well. I
baked them 20 minutes.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
Servings: 36 servings
Peach Melba Layer Cake Supreme Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Diabetic; Fruit; Peach
The History of Recipes
Historians have proved the existence of recipes far back into distant history, in truth as far back as the early Egyptians, and possibly even further than that. In practice though, generally, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts is a collection of stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As our culinary historical trip moves to more modern times we find two books dating from the 14th Century : a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that is familiar to us all today, but rather descriptions of the types of meals cooked for the nobility of those days. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, such as basil and rosemary. These new culinary innovations led to an explosion in recipe books, most of which still exist in academic collections. Over the next few centuries, the powerful and rich tried to offer the best banquets, and as a consequence, cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing the recipes of their peers. The introduction of television gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on our site. |
We hope you enjoy this Peach Melba Layer Cake Supreme recipe.
