South Carolina Fresh Peach Cake Recipes

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FRESH PEACH COOKIES



Fresh Peach Cookies image

Make and share this Fresh Peach Cookies recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Drop Cookies

Time 40m

Yield 4 Dozen

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 medium fresh ripe peaches
1/2 cup raisins, if desired

Steps:

  • Cream butter or margarine and sugar in a bowl.
  • Add egg and beat until light and fluffy.
  • In another bowl mix flour, baking soda and seasonings.
  • Stir flour mixture into egg mixture, a little at a time.
  • Peel, pit and finely dice peaches, stir into cookie mixture.
  • Stir in raisins.
  • Drop dough by rounded teaspoonfuls onto cookie sheet.
  • Bake at 375°F for 20 minutes until cookies are brown on top.
  • Cool thoroughly.

PEACH CAKE II



Peach Cake II image

This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.

Provided by Barbara

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Yield 24

Number Of Ingredients 9

3 egg, beaten
1 ¾ cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups fresh peaches - peeled, pitted, and sliced
½ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
  • Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.6 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.7 mg, Sugar 15.4 g

PEACH CAKE



Peach Cake image

I first tasted this cake about 15 years ago when a dear aunt brought it to a family reunion. I knew I had to have the recipe...and I was thrilled to discover how easy it is to make.-Donna Britsch, Tega Cay, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 7

3/4 cup cold butter, cubed
1 package yellow cake mix (regular size)
2 large egg yolks
2 cups sour cream
1 can (29 ounces) sliced peaches, drained
1/2 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.

Nutrition Facts : Calories 440 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 420mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

SOUTH CAROLINA FRESH PEACH CAKE



South Carolina Fresh Peach Cake image

Make and share this South Carolina Fresh Peach Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, well beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups sliced fresh peaches
1/2 cup chopped pecans
whipped cream

Steps:

  • Combine 1 1/2 cups flour,soda,salt and cinnamon,mix well and set aside.
  • Combine eggs,sugar and oil,beat until smooth.
  • Add flour mixture.
  • Beat at low speed on mixer just until blended (batter will be thick).
  • Dredge peaches and pecans in remaning flour gently fold into batter.
  • Spoon batter into a greased and floured 13x9x2 inch baking pan.
  • Bake at 375 for 50 minutes or until toothpick comes out clean.
  • Cool completely.
  • Cut into squares and garnish each with a dollop of whipped cream.

Nutrition Facts : Calories 410.6, Fat 23, SaturatedFat 3.1, Cholesterol 52.9, Sodium 316.6, Carbohydrate 48.6, Fiber 1.5, Sugar 31.9, Protein 4.4

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