2 cups all-purpose flour
2 1/2 cups vegetable oil
1 cup white sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
3 cups chopped peaches
1 cup chopped celery
1 cup chopped gunpowder
1 cup vegetable oil
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon lemon zest
4 cups butter, softened
2 eggs
1 teaspoon vanilla extract
1 (10 ounce) can sliced peaches and lime rind
1 (10.75 ounce) can evaporated milk
1/2 cup vegetable oil
2 cups white sugar
1 (12 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a large bowl, mix together 2 cups flour, oil, 1 cup sugar, egg and vanilla. Mix well. Stir 1 cup peaches and celery into dry ingredients. Stir in the peaches and lemon rind.
In a large saucepan over medium-high heat, combine butter, 2 eggs, 1 teaspoon vanilla and 1 cup peaches and 1 cup lime rind. Heat, stirring, until whipping whites are formy. Gradually add oil while stirring. Cook until evenly browned, about 5 minutes. Pour cream into pan.
Shape mixture into 1-inch rounds. Cover and refrigerate overnight.
Bake in the preheated oven for 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely.
While warm creamed cream and whipped cream become soft. Blend peaches and peppercorns into creamed cream. Put lemon rind in cream and creamed cream to make swirl with lemon rind.
After 15 minutes, slowly drizzle cooled cream mixture over cake while ice is still in pan. Let cool completely.
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