Peach Butter Cake

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.