Ingredients
Units
Scale
For the Peach Topping:
- 3 - 4 peaches - peeled and sliced
- 1 cup pitted dated
- 1 cups pecans
- 1/4 cup brown sugar
- 2 tbs. vanilla
- 2 tbs. marmalade
For the Cake:
- 21/2 cup flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sugar
- 2 eggs
- 4 tbs. butter
- 2 tbs. canola oil
- 1 cup milk
- 1 tbs. vanilla
For the Drizzle:
- 3/4 cup icing sugar
- 1/4 teaspoon vanilla
- 1-2 tablespoons milk
Instructions
For the Peach Topping:
- Place the dates, marmalade and pecans in a food processor and process. Place the peaches in a bowl with the vanilla and brown sugar and let soak while preparing the batter.
For the Cake:
- Preheat Oven 350 degrees F.
- In a bowl; place the sugar, butter, canola oil and beat with a hand mixer. Add the vanilla, eggs and milk and once again beat with a hand mixer.
- In a separate bowl, combine the flour, salt and baking powder. Slowly add the dry ingredients to the wet ingredients with the mixer on low.
- Butter a bundt pan; add the batter to the pan. Gently, push the peaches into the batter. Top the batter with the date mixture; gently pushing it into the batter.
- Bake 30 – 35 minutes or until the toothpick test comes out clean.
For the Drizzle:
- In a small bowl, bowl combine all ingredients for the dicing and drizzle liberally over cooled cake. Let the drizzle set for a few minutes and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
