Old fashioned peach cake
This is a revived, classic World War II recipe that uses canned peaches. This recipe is not fancy, although it is peachy-delicious. It's very similar to a peach cobbler but even better. When the classic peach cake is completely cooled, sugar-free powdered Splenda (substitute) is sprinkled over the top of the cake.
Ingredients:
1 large can of (no sugar added) halved peaches, and the peach juice (sliced peaches can also be used)
1/3 cup shortening
3/4 cup Splenda
2 eggs, beaten well
1 ½ cups of self-rising flour
1/2 cup of milk (Vanilla flavored oat milk works great in this recipe.)
1 teaspoon of pure vanilla
Powdered Splenda (or powdered sugar, for dusting the cake)
Instructions:
First, start by preheating the oven to 350ºF. Then butter a square cake pan generously.
Add the peaches and the peach juice to a saucepan, and heat for two minutes; just until the peach juice starts getting bubbly.
Next, use a large spoon to spread the peaches and the juice onto the bottom of the buttered cake pan.
Next, in a large mixing bowl, cream the shortening and Splenda together, with a mixer. Then add in the eggs, and blend well. Next, incorporate the flour, milk, and vanilla into the mixture.
When the cake batter is thoroughly mixed, pour it over the peaches. Bake in the oven for about 35 to 40 minutes. The cake will be lightly golden, and springy when completely baked. Place on a cooling rack. Allow the cake to cool completely. Sprinkle the powdered Splenda (substitute) over the top of the cake after it has cooled.