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Cindy's peach cake


Rate this recipe 4.1/5 (10 Votes)


  • 2 c flour
  • 1 1/2 c b sugar
  • 1/4 t salt
  • 2 eggs
  • 1 t rum extract
  • 14 oz can of diced peaches not drained
  • 1/4 jar of marashino cherries chopped


Servings 10
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Average budget


Step 1

Mix all but fruit. then slowly add in fruits.

Step 2

pour into a greased 9x13 pan

Step 3

Bake 350 30-35 minutes

Serve with ice cream

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VIDEO: Rustic Cherry Tart

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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