1 1/4 c. oil
2 c. sugar
3 lg. eggs
3 c. plain flour with 1 tsp. baking soda and 1 tsp. salt
3 c. raw peaches, peeled and sliced
1 1/2 c. chopped pecans (optional)

(Canned peaches may be used, but decrease sugar to 1 1/2 cups.)

Mix all ingredients in given order. Bake in greased and floured bundt pan at 325 degrees for 1 hour.

TOPPING:

1 c. light brown sugar
1 stick butter
1/4 c. milk
1 tsp. vanilla

Combine all ingredients in small saucepan. Boil for 2 minutes. Pour hot over hot cake. Topping is very thin.