1 pkg. Pillsbury Plus yellow cake mix
1 c. water
1/3 c. oil
3 eggs
3 tbsp. peach flavored liquor or brandy
1/2 c. currant jelly, melted
3 to 4 med. peaches
Lemon juice
1 c. whipping cream, whipped

Heat oven to 350 degrees. Grease and flour 10 inch springform pan. In large bowl, combine cake mix, water and oil. Add eggs, at low speed until moistened; beat 2 minutes at HIGHEST speed. Pour batter into prepared pan. Bake at 350 degrees for 40 to 50 minutes or until cake springs back when touched in center. Cool 10 minutes, remove sides of pan.

With long-tined fork pierce top of warm cake at 1 inch intervals. Sprinkle with liquor. Reserve 3 tablespoons jelly; brush top of cake lightly with remaining jelly. Cool completely. Peel and slice peaches; dip in lemon juice to prevent darkening. Arrange in center of cake, brush with reserved jelly.

Pipe or spoon whipped cream around peaches. Spread remaining whipped cream on sides of cake. Refrigerate until serving time. 16 servings.