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Categories:
Cake peaches sour cherries candied ginger butter white sugar white sugar flour baking powder buttermilk eggs lemon extract lemon rind Sour Cream Topping sour cream white sugar vanilla
Viewed: 29 - Published at: a year agoIngredients
- cake
- 2 peaches, firm, ripe, peeled, cut into 1/2 inch pieces
- 2 pears, firm, ripe, pared, cut into 1/2 inch pieces
- 1 1/2 cups sour cherries, pitted, halved
- 2 tablespoons candied ginger, slivered
- 1/2 cup butter
- 1 cup white sugar, plus
- 2 tablespoons white sugar
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/4 cup buttermilk
- 4 large eggs
- 1/2 teaspoon lemon extract
- 1/4 teaspoon fresh lemon rind
- sour cream topping
- 1 cup sour cream
- 2 tablespoons white sugar
- 1 teaspoon vanilla, pure
Method
- Cake Combine peach and pear pieces with cherries and set aside.
- Blend butter and sugar until light and fluffy.
- Add flour and baking powder together.
- Add milk to creamed butter and sugar mixture.
- Add half of the flour to the milk and butter mixture and blend well.
- Beat in 4 eggs, one at a time.
- Add remaining flour mixture and blend well.
- Add lemon extract, rind and fruit.
- Pour into greased 9-inch springform pan.
- Bake in 350F oven for 70 minutes.
- Cool on rack in pan for 15 minutes.
- Serve warm with Sour cream topping.
- Sour Cream Topping: Combine sour cream, sugar and vanilla.
- Finely chopped pieces of fresh fruit (cherries, peaches or pears) may be added to topping if desired.
