Title: Lebanon County Peach Cake
Categories: Cake Penn
Yield: 1 Servings
| 1/4 | c | Shortening |
| 2 | tb | Sugar |
| 3 | ts | Baking powder |
| 1 | c | Milk |
| | | Sugar |
| | | Peaches, fresh |
| 1 | | Egg |
| 2 | c | Flour |
| 1/2 | ts | Salt |
| | | *topping: |
| 1/4 | ts | Cinnamon |
Sift and mix together the dry ingredients (except the topping ingredients);
cut in the shortening and add the egg and milk which have been mixed
together. Mix thoroughly. Pour into a well-greased oblong pan and cover
with peeled peach halves. Sprinkle with sugar and cinnamon and bake at
350-F about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.