Peach Cake With Sweetened Cream
A dish made with flour and baking powder.
contains glutencontains dairy
Ingredients
US
Metric
- 470 ml flour
- 20 ml baking powder
- 2 ml salt
- 44 ml Cottolene
- 180 ml rich milk
- 5 peaches
- Sultana raisins
- Mace and sugar
Make it lactose-friendly
- 3/4 cup rich milk → lactose-free milk, oat milk, or almond milk
Steps
- PROCESS: Mix and sift the first three ingredients. Rub in Cottolene with tips of fingers, add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-buttered pan to the depth of one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in halves lengthwise, remove stones and press halves into dough (cut side up) in parallel rows, leaving a little space between rows. Brush peaches over with melted butter, sprinkle with raisins, granulated sugar and lightly with mace. Serve hot with Hard Sauce, or with cream sweetened and flavored with nutmeg.
Nutrition (estimated, per serving)
| Calories | 343 |
|---|---|
| Protein | 9.9 g |
| Fat | 2.6 g |
| Carbs | 72.0 g |
| Fiber | 5.0 g |
| Sodium | 803 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States