Saturday, May 15, 2010


3 cups cake flour, sifted
2 cups firmly packed brown sugar
1/2 tsp salt
1 cup shortening
1 egg, beaten
1 cup buttermilk
1 tsp baking soda
1/2 cup finely chopped pecans

Preheat oven to 350 degrees. Grease two 9-inch round cake pans with shortening; set aside.

Combine the flour, brown sugar, and salt. Add the shortening to the flour mixture and blend until crumbly. Set aside 1 cup of the mixture.

Combine the egg, buttermilk, and baking soda. Add the blended egg mixture to the remaining flour mixture; stir well. Pour mixture evenly into the prepared pans. Add the pecans to the reserved crumb mixture and sprinkle evenly over the tops of the two pans. Bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.

Creamy Peach Filling:

1 cup whipping cream, whipped
1 tbsp lemon juice
1/2 cup mashed peaches
2 tbsp sugar

Combine all ingredients and place between the two torte layers. Garnish with sliced peaches and serve immediately.

Yield: 16 servings

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.