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This dessert lies somewhere in the middle of the intersection at the corner of cake and bar. The cake base is rich with eggs and butter and Peach pie filling is layered into the batter before baking. When cooled, it can be cut into individual portions and served topped with icecream or whipped cream or packed as an on-the-go dessert.
2 cups unsalted butter, softened
4 cups granulated sugar
8 large eggs
6 cups all-purpose flour
1 tsp. salt
2 tsp. ground cinnamon
2 tsp. baking powder
2 tsp. ground nutmeg
1⁄2 tsp. ground ginger
5 1/4 cups Lucky Leaf® Premium Peach Fruit Filling or Topping
Cinnamon Glaze*, optional:
2 cups confectioners’ sugar
2 tsp. ground cinnamon
1/3 cup low-fat milk
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