Back 5 Cups Peaches, skins removed,
pitted and cut in thin wedges
Watkins Cooking Spray
3 Cups Sugar
3/4 Cup Watkins Original Grapeseed Oil
3 Eggs
2 teas. Watkins Vanilla Extract
1 teas. Watkins Lemon Peel
3 Cups All-Purpose Flour
2 teas. Watkins Baking Powder
1 teas. Baking Soda
1 1/2 teas. Watkins Cinnamon
Pinch Watkins Nutmeg
1/2 teas. Salt
1 1/4 Cups Coarsely Chopped Pecans
Confectioners' Sugar for dusting
Preheat oven to 350 degrees. Prepare peaches. Spray a 9x13-inch pan with Watkins cooking spray. In a large bowl, whisk together the sugar, oil, eggs, vanilla and lemon zest. Stir in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Fold in the prepared peaches and nuts; gently combine. Spoon into prepared pan. Bake in preheated oven for 30 minutes, then reduce heat to 325 degrees for an additional 40-45 minutes, or until cake tests done. (Watch cake toward end of first half-hour; if it browns too quickly, shield loosely with foil.) This is great served with lemon sorbet. Makes 12 servings.
© Copyright 1999 The Rising
Stars Team
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