Peach-Butter Cake

Serves: 8
Total Calories: 672
Prep time:
Cook time:
Total time:


3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
3/4 cup buttermilk
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nutmeg
2 1/2 teaspoons cinnamon
2 tablespoons baking cocoa
1 1/2 cups all-purpose flour
3/4 cup chopped pecans, toasted
1 cup (or more) peach preserves

Sea-Foam Peach Frosting:
1 egg white
3/4 cup packed brown sugar
dash of salt
3 tablespoons water
1/4 cup peach preserves
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted


Cream butter and sugar till fluffy. Add unbeaten eggs. Add flavorings to buttermilk, then add baking powder, baking soda, salt, nutmeg, and cinnamon; add cocoa to flour. Add milk mixture alternately with flour mixture to creamed mixture. Stir in pecans, and mix well. Spoon into 2 (9-inch) square pans that have been buttered and floured. Bake at 375° for 25–35 minutes. Cool, then spread peach preserves between layers for filling, and frost top and sides with Sea-Foam Peach Frosting.

For Frosting:
Combine egg white, brown sugar, salt, water, and peach preserves in top of double boiler. Beat with hand mixer 1 minute to blend, then place over rapidly boiling water, and beat constantly for 7 minutes, or till frosting stands in peaks. Remove from water, and add vanilla. Beat till thick enough to spread on cake. Sprinkle with pecans.

Editor’s Extra: This is a peachy cocoa spice cake, but also delicious unspiced, without the nutmeg and cinnamon.

Nutritional Facts:

Serves: 8
Total Calories: 672
Calories from Fat: 242

This Peach-Butter Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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