Peach Preserves Cake
3/4 cup butter 1 cup sugar 3 eggs, separated 2 cups sifted flour 1/8 tsp salt 1 tsp soda 1/2 cup buttermilk 1 cup peach preserves Cream butter, add sugar slowly, beating constantly. Stir in well beaten yolks. Sift flour and measure. Add salt to flour. Stir soda into buttermilk. Immediately add flour mixture alternately with buttermilk to the creamed mixture. Begin and end with flour mixture. Lightly fold in peach preserves. Fold in stiffly beaten egg whites. Turn into 9 inch round layer cake pans. Bake in 50 degree oven for 25=30 minutes. Turn at once onto a cake rack. Cool before frosting. Icing 2 cups sugar 1 cup milk 1 cup coconut 1 cup crushed pineapple, drained 1 orange, ground and drained 1 cup chopped nuts Cook sugar and milk to hard ball stage. Beat. Stir in coconut, pineapple, orange and nuts. Assemble cake. Sprinkle top and sides with coconut Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
