INGREDIENTS:
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
1 tsp lemon extract
3/4 cup buttermilk
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp nutmeg
2 1/2 tsp cinnamon
2 tbsp baking cocoa
1 1/2 cups all-purpose flour
3/4 cup chopped pecans, toasted
1 cup (or more) peach butter
Peach Frosting:
1 egg white
3/4 cup packed brown sugar
Dash of salt
3 tbsp water
1/4 cup peach butter
1/2 tsp vanilla extract
1/4 cup chopped pecans, toasted
INSTRUCTIONS:
Cream butter and sugar till fluffy. Add unbeaten eggs. Add flavorings to buttermilk, then add baking powder, baking soda, salt, nutmeg, and cinnamon; add cocoa to flour. Add milk mixture alternately with flour mixture to creamed mixture. Stir in pecans, and mix well. Spoon into 2 (9-inch) square pans that have been buttered and floured. Bake at 375°F for 25–35 minutes. Cool, then spread peach jam between layers for filling, and frost top and sides with Peach Frosting.
For Frosting:
Combine egg white, brown sugar, salt, water, and peach jam in top of double boiler. Beat with hand mixer 1 minute to blend, then place over rapidly boiling water, and beat constantly for 7 minutes, or till frosting stands in peaks. Remove from water, and add vanilla. Beat till thick enough to spread on cake. Sprinkle with pecans.
