Canned peaches are the secret to this refreshing fruit dessert.
things you'll need.
For the Milk:
2 cups Whole Milk
1 14-ounce can Sweetened Condensed Milk
1 12 fluid ounce can Evaporated Milk
For the Cake:
1 1/2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 cup Unsalted Butter
1 teaspoon Salt
1 cup White Sugar
1 teaspoon Almond Extract
2 Limes (zest)
For the Topping:
1 1/2 cups Heavy Whipping Cream
2 tablespoons Sugar
1 teaspoon Vanilla Extract
1 14.5-ounce can Peaches in water
1/2 cup Slivered Almonds (toasted)
9x13 pan/ sheet
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructions Preheat the oven to 350 degrees F. Grease and flour one 9 x 13 cake pan.
ingredients 2 cups Whole Milk 1 14-ounce can Sweetened Condensed Milk 1 12 fluid ounce can Evaporated Milk
instructionsFor the Milk: Combine the whole milk, condensed milk and evaporated milk together. Set aside.
ingredients 1 1/2 cups All-Purpose Flour 1 teaspoon Baking Powder 1 teaspoon Salt 1/2 cup Unsalted Butter 2 Limes (zest) 1 cup White Sugar
instructionsFor the Cake: In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a mixer, beat together the butter, lime zest and the 1 cup of sugar until fluffy, about 4 minutes.
ingredients 5 Eggs 1 teaspoon Almond Extract
instructions Add the eggs one at a time and the almond extract. Beat well. Add the flour to the mixture in 3 batches, just until combined. Do not over mix. Pour the batter into the prepared pan.
instructions Bake for 30 minutes, or until a cake tester inserted into the center of the cake comes out clean. Remove from the oven.
instructions Pierce the cake several times with a skewer or fork. Pour the milk over the cake and let sit until completely cooled, about 20 minutes. Place in the refrigerator until cold, about 2 hours.