Fresh Peach/Pistachio/Raisin Cake

This is the season of peaches and yes, we have our own peach tree. Right now, the branches are really drooping from the weight of  them all, so it is time to get busy…desserts, jam making….on and on.


  • 1  1/4 cups Crisco oil
  • 1  1/4 cups sugar
  • 1/2 cup packed dark brown sugar
  • 4 extra large eggs
  • 3 cups flour
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • pinch of salt
  • 1/2 tsp. nutmeg
  • 3  1/2 cups peeled, diced peaches
  • 1/2 cup golden raisins
  • 1/2 cup coarsely chopped pistachios

Beat the oil, sugars and eggs in your mixing bowl. Combine the next 6 dry ingredients. mixing well to combine.
Add the peaches, pistachios and raisins, stirring until  just combined. Spread out in a 10 inch tube pan (angel food pan) that you have sprayed with Pam.

Bake in a preheated 325 degree oven for about 1  1/2 hours or until a toothpick inserted in the centre, comes out clean.

Cool 15 minutes on a rack and then invert onto the rack until it cools completely.

To serve, sprinkle the cake top with icing sugar or add a generous  dollop of whipped cream on each slice, once plated.





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