30 oz Peaches, canned 2 t Cinnamon
5 c Flour 1/2 c Butter
2 ea Tb Baking powder 1 c Sugar
1 t Salt 3 lg Eggs
1/2 t Nutmeg OR 1 c Walnuts, chopped
1 t Apple Pie Spice -We prefer pecans
Drain peaches and reserve 1 1/4 cup liquid. Dice peahes and set
aside. Sift the dry ingredients. Cream the butter, sugar and eggs.
Add the sifted dry ingredients alternately with the reserved peach
liquid. Stir until batter is well blended. Stir nuts and peaches
into batter. Turn into 2 well greased glass loaf pans. Bake at 350F
for about 1 hour or until loaves test done. Can be used for jar cakes
with good results. From the kitchen of Joan Mershon
Yields
999 servings