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      Mary Anne's Peaches and Cream Cake

      I made this yummy dessert recently for the first time and my family fell in love with it immediately upon taking the first bite. It goes together in a matter of minutes and is a no-fail dessert as long as you use self-rising flour.

      2 cups self-rising flour

      2 cups milk, whole or 2%

      1 stick butter, melted

      2 cups sugar

      1/2 teaspoon ground cinnamon

      1 teaspoon almond extract

      5-6 cups fresh peaches, peeled, pit removed and sliced

      Or

      1 (12 ounce) package frozen peaches

      Cinnamon-sugar, for topping

      Homemade or Store Bought Vanilla Ice Cream, for serving

      Preheat oven to 350 degrees F. Butter and flour or spray with a non-vegetable spray a 9x13 baking pan. Set aside. In a medium-size bowl, add flour, milk, butter, sugar, cinnamon and almond extract.

      Whisk until batter is smooth and pour into prepared baking pan. Spread fruit all over the top of the batter. If using frozen peaches, do not defrost. Sprinkle with a mixture of cinnamon-sugar. Bake for approximately 50 to 60 minutes, checking at around 50 minutes. Cake is done when a toothpick inserted comes out clean and top springs back when lightly touched. Remove and serve immediately with a scoop of vanilla ice cream. Serves 8 to 10.

      Note: You can substitute peach liqueur for the almond extract. You can also use canned peaches. I drain the peaches thoroughly and use the peach juice along with enough milk to equal 2 cups.

      Note: You can use any fresh, frozen or canned fruit. Just be sure to use 5 - 6 cups.

      Note: The recipe halves easily. Bake in a 9x9 baking dish and use 2-3 cups fruit. Bake for approximately 45 minutes. Check at the 40 minute mark.

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