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Recipe for family meals :

West Indian Peach Cake

This recipe comes from Bella.

"This is more like a dessert and not a coffee cake. It gets a lovely taste from dark rum and brown sugar".


3 fresh peaches
50 g (1 3/4 oz) butter or margarine
3/4 dl (1/3 cup) brown sugar
2 tbs dark rum

75 g (2 1/2 oz) butter or margarine
2 eggs
1 1/2 dl (2/3 cup) sugar
2 dl (good 3/4 cup) flour
1 tsp baking powder
1/2 dl (scant 1/4 cup) milk

  • Split and 'core' the peaches.
  • Cut them in thin wedges.
  • Melt butter and sugar with the rum in a frying pan.
  • Put in the peach wedges and let them simmer for about 5 minutes.
  • Remove them and allow the sauce that has formed in the pan to boil together until approx 1 dl (good 1/3 cup) remains.


  • Heat the oven to 200ºC / 400ºF.
  • Melt the butter and let cool slightly.
  • Beat eggs and sugar white and fluffy and add flour mixed with baking powder. Alternate with butter and milk until everything is well blended.
  • Pour the batter in to a greased, floured baking dish with loose edges, diameter approx 23 cm / good 9".
  • Distribute the peach wedges on top.
  • Bake in the lower part of the oven for about 40 minutes.
  • After half the time, take out the cake and pour the brown sugar-butter sauce on top, put the cake back in and bake until finished.
  • Remove the edges from the dish and allow the cake to cool.
  • Serve with some whipped cream or vanilla ice cream.


Makes 1 cake