Ingredients

The following ingredients have 4 Servings
  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2.5 cups mashed fresh peaches ((use fresh, very ripe peaches so they are easier to mash))
  • 2 large eggs (slightly beaten)
  • 3/4 cups sugar
  • 12 oz can evaporated milk
  • 1/2 cup butter (sliced into pats)
  • 1 teaspoon vanilla extract

Instruction

  • In a large mixing bowl, sift together 2 cups flour, 2 cups sugar and 2 teaspoons baking soda, stir until well combined and set aside.
  • In a medium mixing bowl, use a potato masher to mash your peaches (I used about 6 peaches, peeled, pitted and sliced, but how many it will take will depend on the size of your peaches.)
  • Add your mashed peaches and slightly beaten eggs to the flour mixture and stir with a stirring spatula until you have formed a batter.
  • Pour your batter into a lightly greased 6 quart slow cooker (one that you know does NOT cook hot).
  • Place a couple paper towels or a thin dish towel tightly under the lid of your crock pot, making sure the center does not droop, and cook for 1-2 hours on high (mine was done around 1 hour and 20 minutes), turning your insert halfway through cooking. It is done when the the center is set.
  • Once your cake is done, remove the insert and let it cool for a few minutes. (The center will settle once it cools.)
  • About a half hour before your cake is done, start your icing by putting your 3/4 cup of sugar, evaporated milk, butter and vanilla in a medium saucepan over medium high heat and stir until the sugar, evaporated milk and vanilla are well combined.
  • Bring it to a low boil, stirring frequently with a stirring spatula and making sure you scrape the sides clean each time you stir.
  • Once it reaches a low boil, reduce your heat to medium and stir continually (scraping the sides clean as you go) until the icing has thickened. How long you cook it depends on how thick you want your icing. If you want more of a glaze, it will only take 5-8 minutes. If you want a thicker icing, it will take closer to 10-15 minutes. Keep in mind the icing will thicken as it cools.
  • Pour your icing over the cake as a whole or over individual pieces, whichever you prefer.