1/2 c. shortening
1 1/3 c. sugar
2 eggs
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 c. sour milk
1 c. sliced, canned peaches (regular or freestone), drained
1 tsp. vanilla
1/2 c. nuts

Cream shortening and sugar. Add eggs. Sift flour, baking powder, soda, and salt together. Add dry ingredients alternately with sour milk to creamed mixture. Blend in peaches. Add vanilla. Stir in nuts. Bake in three layers at 375 degrees for twenty-five minutes or until done. Let cool, then top with the following:

1 pt. whipping cream, sugar for desired sweetness
2 lg. cans sliced peaches + peaches not used in cake batter
1 lg. can peach halves
Sugar cubes
Lemon extract

Whip cream and sweeten. Place peach slices on bottom layer of cake to cover. Cover peaches with a layer of whipped cream. Place second layer on this and repeat as for first. On the top layer put the chopped cream first. Place peach halves on top of this. Just before serving, pour lemon extract over enough sugar cubes to have on for each peach half. Place on the halves and light.

I created this recipe for my mother on her birthday when I was 18 years old. Later I got to bake it at the Light Crust Bake-Off finals.