There is a story behind this recipe. Recently, I found a long lost cousin on Facebook or as we say here in the South, my Cuz Doris. Doris was always a wonderful cook and I still have recipes she gave me many years ago. Well, she asked me if I had a recipe for peach cake and I did not, so she sent me this one. The actual cake only has 4 ingredients and no oil or eggs! I thought she had left something out and asked her about this. Doris said the other ingredient is LUCK! I read and reread the ingredients thinking there is no way this can work because there is nothing to hold it together. I thought she was playing a trick on me! Curiosity got the best of me and one Saturday morning I started to make the cake. All the while, I am thinking there is no way this can work but determined to give it a try!
I have to tell you that Cuzin Doris was right about the ingredients and this is one of the best cakes I ever ate. I have bragged on the cake so much that she told me I had her permission to feature it on here.
So, thanks to Doris for contributing this great recipe to the Southern Lady Cooks.1 large can sliced peaches, drained and mashed (I used 2 regular(14.5 ounce) cans since that is all I had at the time) 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350 degree oven for 35 minutes. See recipe below for icing. Icing: 3/4 cup sugar 3/4 regular(12 ounce) sized can of evaporated milk 1 stick butter or margarine or 8 tablespoons or 1/2 cup 1 cup coconut (I used a little more than a cup of coconut) 1 cup nuts (Doris uses pecans I used walnuts) Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake. Enjoy!