2 cups confectioners' sugar
1 cup butter
1 cup brown sugar
1 cup chopped peaches
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vegetable oil
1 cup raisins
1/2 cup dark rum
1 tablespoon lemon juice
Beat butter and brown sugar into the flour. Stir in the chopped peaches, lemon juice and cinnamon.
Beat eggs into the butter mixture. Mix in the lemon juice and rum.
Pour the egg mixture into the flour mixture, and mix by hand until well blended. Cover, and refrigerate overnight.
To serve, spread 1/2 cup of the batter onto the bottom of a 9 inch square baking dish, fill the top with sliced peaches and lemon juice. Spread the remaining batter over the peaches. Sprinkle the remaining 1/4 cup of lemon juice over the top. Cover, and refrigerate overnight.
When serving, brush fruit evenly with remaining lemon juice. Cover, and refrigerate overnight. Garnish with remaining lemon juice.
Made this for a Christmas party, and it was quite good. I did make some substitutions, however. I used a little bit of powdered milk in the cupcake mix, and 2-3 cups of powdered sugar in the frosting. I also used a bit of vanilla to give it a little something to balance. I only changed one thing: I used a little more strawberries, because I was concerned that the "cranberry" taste in the frosting was too much. I made a simple strawberry cheesecake, and it was still yummy.
this is a recipe you can easily tweak to your own tastes. i used a jar of frozen blueberries and a fresh squeezed peach. i also used granulated sugar instead of simple. i heated the brownie mixture in my piping bag with the butter and brownie butter until it was hot. it was then cooled and sliced. you can drizzle with a simple glaze of conf. sugar and brownie butter until shiny.
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