"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Molasses Peach Cake Recipe

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This recipe for Molasses Peach Cake, by , is from HELLER FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gloria Feldman


1 cup sifted enriched flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/4 tsp. Ginger
1/4 tsp. Cloves
1/2 tsp. Cinnamon
1/4 shortening
1/2 cup unsulphured molasses
1 unbeaten egg
3 T. Sweet milk
2 tsp. Cider vinegar
3 cups sliced fresh fruit, frozen or canned peaches
1/2 cup heavy cream whipped

Sift together flour, soda, salt and spices
Cream together the shortening and molasses
Stir in 1/4 cup of flour mixture
Beat in the egg
Mix milk and vinegar and add to batter alternately with remaining flour mixture.
Beat batter half minute in strokes around bowl.

If using Mary Ann pan, fill the center with sliced peaches; if baked in regular layer cake pan, split cake or just put peaches on top. In either case, top with whipped cream.

Heat oven to 375º
Bake 30 min. In well greased , lightly floured, 8” “Mary Ann” cake pan or in an 8” round layer cake pan
Cool 5 min. Then turn out on wire rack to cool.

Number Of Servings:
Number Of Servings:
6 generous servings
Personal Notes:
Personal Notes:
Contributed by Lucille and Dean Urick. See Ostakaka recipe for background story.




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