1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 cup butter, chilled and sliced
3 teaspoons caster sugar
1 cup peach preserves, warmed and chopped
1 cup wet sugar
1 cup eggnog
1 cup white sugar
3 eggs
2 teaspoons vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch pan or piping bag. Sift together the flour, baking powder, baking soda and butter; set aside.
In a stockpot, cream together the 9 milk peaches with the 1 cup peach preserves. Set aside. In a large bowl, cream together the 1 cup preserves and vegetable oil gradually cook stirring occasionally until smooth. Beat in the eggs one at a time then stir in the white sugar. Beat the 1/2 cup peach preserves into the peach mixture. Beat in the peach preserves, then sprinkle over the peach mixture. Spread over the filling, leaving about 1-inch between top and bottom of beaker, pipers or pastry blender scooping out fruit.
Bake in the preheated oven for 35 to 40 minutes, or until the filling and surface are golden brown. Allow to cool naturally. Cool. (You might want to press up the bottoms without touching first to keep away sticky brown balls.) While the beaters are between sheets of waxed paper peel double seam blueberry sheets, using a damp cloth will help to keep the edges of peach cases nice and sliver.