Well I am no lady, lol, but I might be able to help.
Here is a recipe for any fruit add-in, (yes it takes a special recipe to account balance.) You could of course substitute peaches and then instead of liquor, you can buy the syrups they use in coffee houses. They have a peach flavored one.
http://www.baking911.com/recipes/cakes/cherry.htm
Also, the Italian Meringue buttercreams and the one I will list below allow you to incorporate fruit purees, so another option.
Good luck...
http://www.recipelink.com/cookbooks/1999/0811817687_4.html
http://fantes.com/peach_cake.htm
here is one recipe, and if you look on allrecipes.com you can find some more.
INGREDIENTS:
4 eggs
2 cups granulated sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup orange juice
2 teaspoons vanilla extract
2 cups sliced fresh or frozen peaches
1/2 cup chopped pecans, optional
1/4 cup granulated sugar
2 teaspoons cinnamon
powdered sugar
PREPARATION:
Preheat oven to 350°. Beat eggs well; add 2 cups sugar and the oil, beating until well blended. Combine flour, salt, and baking powder; beat into egg and oil mixture alternating with orange juice.
Blend in the vanilla extract. In a separate bowl, toss the sliced peaches (and pecans, if using) with 1/4 cup sugar and the cinnamon. Pour about one-third of the batter into a greased, and floured tube pan. Layer one-half peach mixture over it. Cover with another one-third of batter and the remaining peach mixture. Spread remaining batter over the last layer. Bake at 350° for 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake 10 minutes in pan; turn out onto a wire rack. Sprinkle with powdered sugarif desired
The Cake Mix Doctor Book has a really yummy peach cake recipe too. It is super moist, almost wet though.
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