I Dare You To Eat It

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!