After standing on the tailgate of my daddy’s truck picking peaches in the hot august sun, my mother, Miss Geraldine, and i went straight home and baked the peach version of this good and really simple cake. of course, we did eat a peach or two, fuzz and all, standing over the kitchen sink with the juice running down our arms and dripping off our elbows.
I love this cake with homemade vanilla ice cream on a thick slice that is still warm out of the oven.
11⁄2 cups canola oil
2 cups sugar
1 tablespoon vanilla
3 cups self-rising flour
3 cups fresh (not frozen) sliced strawberries or peaches
1 cup toasted, chopped pecans
Preheat the oven to 350 degrees. Grease and flour a 10-cup Bundt pan.
Whisk together the oil, sugar, eggs, and vanilla. Whisk in the flour. The batter will be very stiff. Fold in the strawberries or peach- es and pecans.
Pour the batter into the prepared Bundt pan. Bake for 60-65 minutes, or until an inserted skewer comes out with just a few crumbs on it. Cool in the pan for 15 minutes before turning out onto a cake plate.
Serves: 16-20 people