Spiced Cake with Peaches

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Spiced Cake with Peaches
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
355
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie355 kcal(17 %)
Protein6.48 g(7 %)
Fat13.99 g(12 %)
Carbohydrates55.03 g(37 %)
Sugar added0 g(0 %)
Roughage1.66 g(6 %)
Vitamin A67.23 mg(8,404 %)
Vitamin D0.12 μg(1 %)
Vitamin E3.11 mg(26 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.71 mg(14 %)
Vitamin B₆0.03 mg(2 %)
Folate8.73 μg(3 %)
Pantothenic acid0.13 mg(2 %)
Biotin7.69 μg(17 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C1.94 mg(2 %)
Potassium172.53 mg(4 %)
Calcium129.2 mg(13 %)
Magnesium36.16 mg(12 %)
Iron1.74 mg(12 %)
Iodine3.95 μg(2 %)
Zinc0.48 mg(6 %)
Saturated fatty acids5.03 g
Cholesterol22.2 mg

Ingredients

for
12
Ingredients
1 box Cake mixture (prepared per manufacturers instructions)
1 box spice cake mix (prepared per manufacturers instructions)
2 cups Whipped cream
2 cups canned, sliced Peaches (drained)
1 cup slivered almonds
4 sprigs mint (for garnish)
How healthy are the main ingredients?
PeachPeachWhipped creamalmondmint

Preparation steps

1.
Preheat oven to 350° F. Grease and flour a 9 inch round springform pan.
2.
Fill two large pastry bags, fitted with large round tips (about 3/4 inches (2 cm) in diameter), one with the spice cake batter and the other with the white batter. Pipe a 1/4 inch high layer of the spice cake batter, covering the bottom of the pan. Smooth out with a cake spatula. Pipe a 1/4 inch layer of the white cake batter, covering the spice cake batter. Smooth again with a cake spatula. Pipe another 1/4 inch layer of the spice cake batter, covering all but a 1 inch ring around the outside. Quickly fill the 1 inch area with white cake batter. Then pipe another 1/4 inch layer of white cake batter. Smooth out with a cake spatula. Pipe a final 1/4 inch layer of the spice cake batter, covering all but a 2 inch ring around the outside. Quickly fill the 2 inch area with white cake batter. There will be batter leftover.
3.
Bake 30 minutes or until a cake tester inserted in the middle of the cake comes out clean. Allow to cool at least 30 minutes before removing from pan.
4.
Transfer cake from the springform pan bottom to a cake plate. Cover top and sides of cake with whipped cream and garnish with peaches. Sprinkle top and sides with slivered almonds. Garnish with mint leaves.