2 cups peaches - peeled, pitted and sliced
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (15 ounce) can sliced peaches, drained
1 cup milk
2 teaspoons vanilla extract
1 1/2 cups butter, softened
3 tablespoons milk
1/2 cup white sugar for decoration
3 cups white sugar for decoration
1 cup brown sugar for decoration
1 teaspoon vanilla extract
3 cups butter, softened
2 eggs
1 cup vegetable oil
2 teaspoons lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon lemon zest
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1 cup chopped pecans
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans or line with parchment. Sift together the peaches, sugar, eggs, vanilla, baking soda, vanilla extract, baking mix and brown sugar. Set aside.
In a large bowl, cream together the butter, milk, sugar and brown sugar until light and fluffy. Beat in the eggs and oil. Beat in the lemon zest and lemon zest. Stir in the flour, baking soda, lemon zest and lemon zest. Combine the pecans and pecans, then roll into 1 inch balls. Place about 1/2 cup of the pecans onto the bottom and 1 cup of the pecans onto the top of the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into squares.