Cake question

[Valerie]

Hi All!

Becky's birthday is coming up on Saturday and I'll be making a birthday cake. She doesn't want just plain cake, but something that's kind of delicious and creamy or fruity, almost more of a dessert than a plain cake.

We were discussing how a lady we knows uses pureed strawberries in white cake and how moist it is, and good.

I was thinking about doing something similar with peaches. If I did that, do you think I should use the peach puree to replace the liquid in the recipe? I think I should still use the same number of eggs and the same amount of fat.

What do y'all think?

[upnorthlady2]

I would think you could take your favorite banana cake recipe and substitute the pureed peaches for the bananas. You might need just a tad of milk, too - use your judgement. I think most banana cakes use a little milk anyway. Maybe you could also make a layer cake, and put a filling made from whipped cream and finely chopped peaches.

[Granny Smith]

I'd measure the puree and add as much buttermilk as you need to make up the amount of liquid called for in the recipe (and still add all the eggs and fat)

[Valerie]

Thanks y'all

She worked at this place called Thirteen Gypsies (the did an episode of Diners, Drive-ins, and Dives on it!) and they had this Tres Leches cake that she loved. It was very moist and dense, and not really cakey at all. That's kind of what she's hoping for.

I'm gonna try that with the peaches, though. I wish there was time enough to do a trial run and get it eaten by then!

[Valerie]

I tried a tiny sliver of the cake. It came out very dense, for sure! Didn't hardly rise a bit! Pretty tasty, too. I'm glad I took a taste; I haven't quite decided what to use for icing yet, but I'm thinking a sweetened whipped cream would be just about perfect.