JUST PEACHY WHOLE WHEAT CAKE
Fresh Ingredients
2 eggs, beaten
(You will also need two egg yolks and 1/2 cup of butter for the frosting.)
Storage Ingredients
1 can peaches (1 lb. 13 oz.) drained and mashed (about 1 1/2 – 1 3/4 cups of fruit)
1 1/2 cups sugar
3/4 cup oil
2 cups whole wheat flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
Frosting
1 cup brown sugar
1 teaspoon white flour
1/2 cup butter
2 egg yolks
2/3 cup evaporated milk
1 teaspoon vanilla
1 cup chopped nuts, or coconut (I used 3/4 cup pecans and 3/4 cup giant flaked coconut. Wow)
Combine sugar, eggs, oil, and peaches. In a separate bowl stir together the wheat flour, baking soda, cinnamon, and salt. Add to peach mixture and blend well. Allow to rest for 15 minutes. Pour into a 9 x 13 inch oiled cake pan. Bake at 350 for 35-40 minutes.
For the frosting, combine brown sugar, flour, butter, egg yolks, and evaporated milk. Bring to a boil, stirring, for 10 minutes. Remove from heat. Add vanilla, nuts and/or coconut. Carefully spoon hot frosting onto warm cake. It’s really really good.
My dear sister, Virginia, popped a bite of this cake into my mouth, insisting that I taste it, while I was dropping something off at her house. That’s all it took for me to want to try this recipe. (And you know how I feel about baking.) PLUS this recipe uses whole wheat flour AND canned fruit so it’s perfect for using both my long-term storage and my three-month supply.
People may complain about canned fruit but I always try to maintain a small selection of peaches, pears, pineapple, mandarin oranges, and applesauce. The canned fruit may not be my first choice on a day-to-day basis, but I want the luxury of having it in my food storage. And, if I’m going to buy the stuff, I better have a plan for getting it used. This super moist peach and wheat recipe tastes like a luscious cross between carrot cake and German chocolate. It’s also easy to prepare, and that matters a whole lot to me!
Tags: covert adventures with canned fruit, healthy cake from food storage ingredients
February 19th, 2010 at 3:24 pm
This sounds good! I’d be awfully tempted to decrease the sugar, decrease the oil and use the juice/syrup drained from those peaches. When I can my own at home I have to buy that sugar – I don’t want to pour it down the drain. (We use it to flavor oatmeal, to sweeten/flavor tea, as ’syrup’ on pancakes, etc.)
Love all the recipes – they’re so inspiring! Thank you for all you do, Leisa.
-Laura at TenThingsFarm
February 19th, 2010 at 10:51 pm
You’re always on the advance course Laura! If you give it try please tell us how the new and improved version turns out. For the record, I chugged all the peach juice myself. Love you!
February 20th, 2010 at 4:05 pm
Leisa, what is the measurement on the nuts for the frosting? Walnuts okay? I’m making this for tomorrow’s dessert!
February 20th, 2010 at 8:39 pm
We made this cake tonight and it was fabulous! My husband does not normally like peaches, but it wasn’t very peachy tasting. So yummy!
February 21st, 2010 at 12:21 am
I used 3/4 cup pecans and 3/4 cup coconut. Walnuts would be fine! My sister only used the nuts and it was great. I just happen to have the big flaked coconut on hand, in the freezer. I hope you like it Annalee!
February 21st, 2010 at 12:28 am
Hey Krista, we’re cake twins! I also made this tonight and took it to a restaurant for a little family celebration. The people at the next table joked that they wanted a slice. Everyone loved it, and you’re right about it not being very peachy tasting. (But he doesn’t like peaches???)
I’m so glad you enjoyed it!
***I think I’m going to try making this same frosting for the Super Moist Whole Wheat Chocolate Cake. mmmmbaby!
February 26th, 2010 at 10:44 am
do you think this would work with other canned fruit? I have a neighbor who is trying to use up some canned cherries…like 20 jars of them…
February 26th, 2010 at 1:39 pm
My sister, Virginia, told me that she’s used canned pears and maybe even bottled apricots in this recipe, and had great results. So I don’t know about canned cherries but I’d for sure be giving it a chance! (Of course, I’m a rule-breaking thrill seaker when it comes to baking…)