Ingredients
2 c. sugar
1 c. shortening
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
4 Tbsp. buttermilk
1 c. chopped nuts
2 c. mashed peaches
4 eggs
1 tsp. vanilla extract
1 tsp. almond extract
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Cream together sugar and shortening. Add eggs, one at a time and beat well after the addition of each egg. Sift together flour, salt and baking soda. Add gradually these 3 dry ingredients to the creamy mixture. Add buttermilk and 2 extracts. Beat well. Add mashed peaches. Fold in chopped nuts. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 325° for 30 minutes. Cool cakes to room temperature before icing.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution