Have you visited your local farmers’ market lately? You can find wonderful, fresh produce, fresh eggs, freshly baked bread, plants and locally made cheeses at many farmers’ markets today. The farmer’s market is a great place to find fresh food while supporting local farmers in your community. Buying local only strengthens the local economy, but is also good for our planet. Food raised regionally is fresher, has more nutritional value, and tastes better. Sometimes food is in cold storage for days or even weeks. Did you know that studies show that while food is in transit from harvest to table that sugars turn into starches, plant cells shrink and produce loses its vitality?
This moist and delicious cake is a wonderful treat, with fresh peaches in the cake and the glaze. I have to buy these locally because I can’t seem to keep the deer from eating the peaches from the tree here at the farm. Luckily there are several farms nearby that grow many varieties of peaches.
Visit your local farmers’ market on Saturday morning to pick up fresh peaches. Make it a family affair, get the kids involved and let them help pick out their food. It’s fun, and there’s no comparison when it comes to taste.
- 4 c. all-purpose flour
- 3 c. sugar
- 2 c. butter, softened
- ½ c. milk
- ½ c. peach schnapps
- 6 lg. eggs
- 2 tsp. vanilla extract
- 2½ c. diced fresh peaches
- Preheat oven to 325°. Grease and flour a 10-inch (16-cup) tube pan.
- Place flour, sugar, butter, milk, peach schnapps, eggs, and vanilla (in that order) in a 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low-speed for 1 minute, stopping to scrape down sides. Beat at medium speed for 2 minutes. Stir in peaches. Pour into prepared pan.
- Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack or 15 minutes. Remove from pan to wire rack; cool completely.
- 1 peach
- 1¼ c. powdered sugar
- ½ tsp. almond extract
- Peel and pit the peach. Chop and add to a blender. Puree until smooth. Blend 3 tbsp. peach puree and almond extract into the powdered sugar. Stir until smooth. Spoon over cooled cake, allowing to run down sides of cake.
