4th of July, I made this super cake; it only lasted two days. I was supposed to take it to a cookout but I didn't have enough left so I thought I would share.
1 cup unsalted butter, room temperature
6 large eggs
1 teas vanilla
1/4 teas. rum
1 teas. cinnamon
2 cups fresh (only) Peaches
1/2 sour cream
1 3 oz peach jello
3 cups all purpose flour
1/2 teas. salt
3 cups of sugar
1/4 baking soda
1/2 teas. nutmeg
2 teas. of Yellow Peach Tea Leaves
Grind Peach tea leaves in herb grinder or food processor or mince with a chopper. Beat up eggs until throughly blended. Chop up peaches and set all aside. Preheat oven to 325. Spray a tube pan with Pam with flour or any other spray and then dust with flour.
Beat the butter until fluffy. Add sugar a little at a time (very important). When mix is light and fluffy, add 1/4 cup eggs a little at a time until all is incorporated. Stir in extracts.
In a small bowl, mix sour cream, jello, peaches and peach tea leaves...set aside
In another bowl, mix flour, salt, baking soda, cinnamon, and nutmeg
Very slowly add flour mix to eggs...beat well until all flour mix has been added. Don't overblend the flour **Never beat too long on any cake after flour is added.
Fold sour cream mixture into cake batter until well-blended...use a large spoon (no mixer)
Spoon into tube pan...drop the cake pan lightly on countertop to level batter & remove air pockets.
Bake 1 hour. Open door and place a sheet of foil over the top (it will be loose) Cook an additional 40-50 minutes until straw or wooden pick comes out clean. Cool in tube pan for 10-15 minutes then lift from pan onto cooling rack and let it cool completely.
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A hand mixer does not work well because creaming butter and sugar is about 7 minutes and so egg addition is at least 5 minutes.
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