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Preheat oven to 350F
Grease a 9" square cake pan. Line bottom with waxed paper or dust lightly with flour.
1 3/4 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
2/3 cup butter
1/2 cup granulated sugar
1/2 cup peach jam
2 eggs
1 tsp. vanilla
1/2 cup orange juice
1/4 cup buttermilk
1/2 cup chopped nuts
Sift together flour, salt, baking powder, baking soda and cinnamon.
Cream butter.
Blend in, beating until light and fluffy, sugar and jam.
Beat in eggs and vanilla.
Combine orange juice and milk.
Stir dry ingredients into creamed mixture alternately with liquid.
Make 3 dry and 2 liquid additions, combining lightly after each.
Fold in nuts.
Turn into prepared pan.
Bake for 45 to 50 minutes or until cake springs back when lightly touched.
Grease a 9" square cake pan. Line bottom with waxed paper or dust lightly with flour.
1 3/4 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
2/3 cup butter
1/2 cup granulated sugar
1/2 cup peach jam
2 eggs
1 tsp. vanilla
1/2 cup orange juice
1/4 cup buttermilk
1/2 cup chopped nuts
Sift together flour, salt, baking powder, baking soda and cinnamon.
Cream butter.
Blend in, beating until light and fluffy, sugar and jam.
Beat in eggs and vanilla.
Combine orange juice and milk.
Stir dry ingredients into creamed mixture alternately with liquid.
Make 3 dry and 2 liquid additions, combining lightly after each.
Fold in nuts.
Turn into prepared pan.
Bake for 45 to 50 minutes or until cake springs back when lightly touched.
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