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
We can follow the history of meal recipes far back into distant history, at least as far back into recorded history as the Egyptians, and potentially, even further back. Having said that, these, old recipes were just primitive pictorial recipes for preparing food.
Later, we find a couple of interesting books from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian curry that is popular today, but rather descriptions of the types of food on the menues of the rich people of that period. By the time we get to the 20th century, cookbooks are in great demand, due to increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Peach Melba Layer Cake Supreme recipe.
