Home on the Grange: Peach Long Cake

Posted Aug 26 2016, 2:22 pm in


This what imagine this Peach Long Cake would look like.

Here in the land of chips and pretzels, it’s peach time. So in honor of that, I found this recipe, which is a dump into one pan sort of thing, in the 1950 Pennsylvania State Grange Cook Book. It’s just peachy!

Peach Long Cake

1/2 cup sugar, 1 teaspoon cinnamon, 3-4 sliced peaches. Mix and put into 8×12 baking dish. Beat together: 2 cups flour, 6 tablespoons sugar, 4 teaspoons baking powder, 3/4 teaspoon salt, 1/3 cup shortening, 1 large egg (unbeaten), 1/4 cup sugar, 2/3 cup milk. Put over top of peaches and top with 1/4 cup soft butter, 1/4 cup sugar, 3 tablespoons flour. (I would think this last is like a crumb topping — this recipe is a little sparse on directions).

Bake in moderate oven* 40 minutes.

*Moderate oven in this cookbook is 350-400 degrees.

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