INGREDIENTS:

• 13/4 cups butter a margarine, room temperature
• 4 cups brown sugar
• 6 eggs
• 1 cup oil
• 2 teaspoons vanilla extract
• 6 cups all purpose flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 4 heaping teaspoons cinnamon
• 2 29-ounce cans peach or pear halves in light syrup
• 8 ounces coarsely ground pecans

INSTRUCTIONS:

Preheat oven to 350°F (180°С) . Grease a 10-inch (25-cm) round cake pan and line with parchment paper. Make sure the parchment paper extends beyond the top rim of the pan. so that the cake has room to rise.

Cream the butter and sugar until light and fluffy, about 5 minutes if you are using an electric mixer. Add the eggs, oil, and vanilla extract and beat thoroughly. In a separate bowl, combine the flour, salt, baking soda, and cinnamon. Drain the peaches, reserving the syrup from one can. Add the flour mixture to the creamed mixture, alternating with the peaches, and beating well after each addition. Add pecans and mix thoroughly.

Pour the batter into the prepared pan and level the top with a spatula.

Place the cake in the middle of the oven and bake for about 50 minutes, or until a toothpick Inserted into the center comes out clean.

Pour the reserved syrup over the cake while it is still warm. Let the cake cool for 1 hour, then turn it out onto a wire rack and set aside until completely cool.

Download Printable Fruity Cake Recipe (PDF)

https://drive.google.com/open?id=17u0MB3vkWxceS2pIymReopkJR5Gc4ygX