1 c. shortening
2 eggs
1 1/2 c. sugar
2 c. mashed fresh peaches
2 c. flour
1 tsp. allspice
1 tsp. cloves
1 tsp. cinnamon
2 tsp. unsweetened cocoa
2 tsp. baking soda
1 c. raisins

Preheat oven to 350 degrees. Cream together shortening, eggs and sugar. Heat mashed peaches. Add with its own juice to the creamed mixture. Sift together flour, spices, soda, and cocoa. Blend in well.

Add raisins which have been precooked to soften and dredged in some of the flour to prevent them from sinking to the bottom of the batter.

Bake in 13 x 9 x 2 inch greased baking dish at 350 degrees for 30 minutes or longer. This is a moist cake so be sure it is well baked. Cool and frost with a Brown Sugar frosting if desired (it really doesn't need it!!)

Peaches may be put into a blender with 1/2 cup of the above sugar and then frozen for future use.

Cover with a terry cloth kitchen towel. Do not use plastic wrap because of the moistness of the cake.