Peach Shortcake

Ingredients

• one cup sugar
• one-half cup butter
• three eggs
• one-quarter cup milk
• one heaping cup flour
• two flat teaspoons of baking powder
• one pint of cream for whipping

Method

1. 1

   Cream butter and sugar, add eggs, then milk and flour with baking powder.

2. 2

   Divide into three layer tins and bake.

3. 3

   Cover each layer with sweetened peaches and whipped cream, also on top of cake.

4. 4

   Do not put peaches and whipped cream on cake until a few minutes before serving.

As published

This recipe was extracted from Kirmess cook book (1907), page 177. The excerpt below is the record exactly as published.

PEACH SHOKTCAKE. Mrs, U. V. CondicL One cup sugar, one-half cup butter creamed with sugar, three eggs well beaten next added, one-quarter cup milk stirred in slowly, one heaping cup flour, two flat teaspoons of baking powder. Divide in three layer tins. Bake in a moderately hot oven for fifteen minutes, placing tins first on the bottom of oven until raised, then browning quickly on shelf in oven. Cut up ripe peaches in small pieces and let stand, after sprinkling with sugar, for a half hour. Then cover each layer of cake with peaches and whipped cream also on top of cake. One pint of cream for whipping

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