Peach Cake II

4.4
(227)

This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.

24
24
24
24
Servings:
24
Yield:
1 - 9x13 inch pan

Ingredients

  • 3 egg, beaten

  • 1 ¾ cups white sugar

  • 1 cup vegetable oil

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking soda

  • 2 cups fresh peaches - peeled, pitted, and sliced

  • ½ cup chopped pecans

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.

  2. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.

  3. Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

Nutrition Facts (per serving)

203 Calories
12g Fat
24g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 203
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 8%
Cholesterol 23mg 8%
Sodium 159mg 7%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 2%
Total Sugars 15g
Protein 2g
Vitamin C 5mg 23%
Calcium 9mg 1%
Iron 1mg 4%
Potassium 33mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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