Peach Cake

Ingredients

• 4 eggs
• 2 cups (480 ml) granulated sugar
• 1 cup (240 ml) vegetable oil
• 3 cups (720 ml) all-purpose flour
• 1 teaspoon (5 ml) salt
• 1 tablespoon (15 ml) baking powder
• 1/4 cup (60 ml) orange juice
• 2 teaspoons (10 ml) vanilla extract
• 2 cups (480 ml) sliced fresh or frozen peaches
• 1/2 cup (120 ml) chopped pecans, optional
• 1/4 cup (60 ml) granulated sugar
• 2 teaspoons (10 ml) cinnamon
• powdered sugar

Preparation

1. Preheat the oven to 350° (175°C).
2. Beat the eggs well, then add 2 cups (480 ml) sugar and the oil, beating until well blended.
3. Combine the flour, salt, and baking powder, then beat into the egg and oil mixture, alternating with the orange juice. Blend in the vanilla extract.
4. In a separate bowl, toss the sliced peaches (and pecans, if using) with 1/4 cup (60 ml) sugar and the cinnamon.
5. Pour about one-third of the batter into a greased and floured bundt pan. Layer one-half of the peach mixture over it. Cover with another one-third of the batter and the remaining peach mixture. Spread the remaining batter over the last layer.
6. Bake at 350° for 60-70 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
7. Cool the cake 10 minutes in the pan, then turn out onto a wire rack. Sprinkle with powdered sugar.