–CAKE–
3 c All-purpose flour
2 c Sugar
1 c Vegetable oil
3 Eggs
1/2 ts Baking soda
1/2 ts Baking powder
1 ts Pure vanilla extract
Zest and juice of 1 lemon
1 ts Ground cinnamon
1 ts Allspice
1 ts Ground ginger
CARAMEL-PEACH SAUCE
2 c Sugar
1/2 c Water
4 Peaches; peeled, pitted, and
; diced
1/4 Dark rum
1/4 c Light Karo syrup
2 tb Unsalted butter
1 c Heavy whipping cream or 1
-quart vanilla
; ice cream
Ground cinnamon
To prepare the cake, preheat the oven to 350 degrees. Butter a 9-inch
springform pan and set aside. Put the flour, sugar, and vegetable oil in
the bowl of a heavy-duty mixer and mix on medium speed just until the
ingredients are moistened. Add the eggs one at a time, fully incorporating
each before adding the next. Add the baking soda, baking powder, and
vanilla, mix well, and then add the zest, lemon juice, cinnamon, allspice,
and ginger and mix well. Pour the batter into the prepared pan and bake in
the oven for about 45 minutes, or until a knife inserted in the center of
the cake comes out clean. Remove the pan from the oven and let cool for 10
minutes. Remove the cake from the pan and set aside on a plate.
To prepare the sauce, place the sugar and water in a large saute pan and
cook over high heat until the sugar starts to turn golden. Do not stir.
When the sugar is golden, add the peaches and cook until smooth, about 2
minutes. Add the butter and cook until melted, about another 2 minutes.
Remove the pan from the heat.
If serving the cake with whipped cream, whip the cream to soft peaks. Slice
the cake while it is still warm (or rewarm the cake), and place the slices
on individual plates. Spoon some of the hot sauce over each slice. Top with
a dollop of whipped cream or a scoop of vanilla ice cream, sprinkle with a
light dusting of cinnamon, and serve.
Yields
12 servings
