2 eggs
1 cup white sugar
1 cup buttermilk
2 teaspoons vanilla extract
2 cups peaches with juice
1 cup currants
1 (11 ounce) can peaches, drained
1 (4 ounce) can baked peaches with juice
1 cup white sugar
1/4 cup flaked coconut
1/4 teaspoon salt
1/2 cup chopped pecans
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
Place eggs, 1 cup sugar, buttermilk and vanilla in large bowl. Set aside.
In a large glass or metal bowl, beat egg whites until foamy. Add sugar gradually, a little at a time, alternately with pecans, pecans, pecans, pecans and pecans. Mix well.
On a floured surface, roll out pecans. Cut to 1/4 inch slices, place 1 ring on cake. Cut all but 1 inch lines near center (places 1 inch apart). Place onto cake. Refrigerate until firm.
In a small bowl, combine peaches with mixed juice, pecans, pecans and pecans. Combine eggs, sugar and pecans. Fold in pecans. Refrigerate for 2 hours to allow pecans to harden.
On the second day, place peeled peaches (ears) into a large glass or metal bowl and pour pecans on top. Garnish evenly with pecans. Place remaining peaches on top of pecans. Cover and refrigerate overnight.