Peach cake - it even sounds like summer!

Peaches are available much of the year now in most places, but they sure are sweeter and softer when they are at their peak in the summer and early fall.

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients:
1/2 cup vegetable oil
1 1/2 cups sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups mashed peaches
1/2 cup chopped pecans

Directions:
Preheat oven to 325°F.

Combine the oil and sugar and beating together well. Add the eggs, one at a time, beating well after each addition.

Combine the flour, baking soda, salt and cinnamon. Mix well. Gradually add the dry ingredients to the creamed mixture, mixing just until blended. Stir in the peaches and pecans.

Spoon the batter into a greased and floured 13"x9"x2" baking pan. Bake at 325°F for 40-45 minutes or until a wooden pick inserted in the centre comes out clean.

Makes 15 servings.

• You can also use canned peached for this recipe if you prefer, or if you can't get fresh peaches.
• For a nice presentation you can add peach halves to the top of the cake before baking as in the photo at the top of the page. Dust with icing sugar before serving.