Low Fat Iced Peach Cake

I was looking for ways to use up more of my peaches from the farmer's market, and I came across this recipe. It sounded a bit different, but I was game. The end result was pretty good! I did subsitute a few ingredients, which I found out wasn't a good idea. I used Egg Beater's instead of the egg whites in the recipe. It made the cake too heavy. I also used fresh peaches instead of canned. I don't know if this mattered too much since both are pretty much the same once mixed. But all in all, the cake was still very good. Next time, I know not to mess with a great recipe!

Low Fat Iced Peach Cake

Topping

2 tablespoons sugar

1 tablespoon ground cinnamon

Cake

2 cups all-purpose

1 1/2 cups sugar

1/2 cup shortening

1/2 cup milk

One 15 ounce can cling peaches, drained. Reserve 1/4 cup juice

3 egg whites

3 1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1 tsp. vanilla

1 tsp. salt

Preheat oven to 350 degrees. Spray Bundt pan with non stick cooking spray. Mix cinnamon and sugar. Sprinkle mixture in the bottom and sides of Bundt pan. Combine all cake ingredients, including reserved juice. Beat with mixer on low speed for 30 seconds, scraping down sides of the bowl constantly. Beat on high speed for 2 minutes. Pour into Bundt pan. Bake for 40 to 45 minutes. Remove from oven and cool completely. Frost with icing before serving.

Frosting

1 cup sifted powdered sugar

1/4 tsp. vanilla

1 tablespoon milk or orange juice

In a mixing bowl, combine ingredients. Add additional milk or juice, 1 tsp. at a time, until drizzling consistency.

"Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold."

-Judith Olney