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.
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.
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