**Peaches & Cream Cake *Xwcg89a Recipe**

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Peaches & Cream Cake *Xwcg89a Ingredients

1 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
1/4 cup walnuts, finely chopped
1 can 16oz sliced cling peaches
1 pt heavy cream
3 eggs
3/4 cup sugar
1/3 cup water
1 tsp vanilla
3 tbsp cream sherry
8 walnuts halved

A Recipe for
Peaches & Cream Cake *Xwcg89a

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Food Tip
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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Old people shouldn't eat health foods. They need all the preservatives they can get.
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Peaches & Cream Cake *Xwcg89a

Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that?
Lisa Claymen

Peaches & Cream Cake *Xwcg89a Directions

sift flour, baking powder and salt onto waxed paper;stir inc hopped
walnuts. Lightly grease an 8x8x2 3/4 in springform pan. Beat eggs in a
medium size bowl with electric mixer at high speed until frothy. Beat
in sugar gradually and continue beating at high speed until mixture
is very thick and creamy, at least 5 minutes. Stir water and vanilla
into egg mixture. Gently fold in flour mixture. Pour batter into
prepared pan. Bake at 350F for 35 minutes or until center springs
back when lightly touched with fingertip. Cool in pan on wire rack 5
minutes. Loosen cake around siges; release and remove ring; loosen
from bottom; remove from pan. Cool completely. Cut cake into 3 thin
layers. Drain peaches; reserve syrup. combine 3 tbsps. of the syrup
with the sherry in a small bowl. Reserve 8 peach slices; chop
remainder and add to sherry mixture. Beat cream in a medium size bowl
untul stiff. Put bottom cake layer on serving plate. Spoon half the
sherry-peach mixture over layer; spread with 1 cup of the cream.
Repeat with second layer;top with remaining layer. Spread a layer of
whipped cream over top layer. Put remaining cream in a pastry bag
fitted with a star top. Pip out swirls on top, then garnish with
reserved peach slices and walnuts. Chill until ready to serve.

Serves: 10

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