2 1/2 c. sugar
1 c. butter or shortening
5 eggs
1 c. buttermilk
1/2 tsp. baking soda
3 c. flour
1 tsp. vanilla

GLAZE:

1 c. peach or apricot nectar
2 c. powdered sugar

Cream shortening and sugar. Beat in eggs and vanilla. Add dry ingredients and buttermilk. Pour batter into a greased angel food cake pan. Bake at 325 degrees for 1 hour.

GLAZE: Heat nectar and beat in sugar. Pour over hot cake. Cake can also be served unglazed with fresh fruit and ice cream or whipped cream.