Grandma is not a fan of super sweet cakes or icing, so this is the perfect cake for her, especially since the peaches came from her and grandpa’s small peach orchard. Every summer, we enjoy fresh peaches but always freeze some so we can enjoy their fresh, sweet taste in the midst of winter.
1 yellow cake mix
1 3 oz. package of peach gelatin
¾ cup canned peach nectar
¾ cup applesauce
4 farm fresh eggs
¾ cup powdered sugar
2 tbsp. lemon juice
4 tbsp. peach nectar
Preheat oven to 325 degrees. Spray bundt or tube pan.
Mix the cake mix, gelatin, peach nectar, applesauce, and eggs in a large mixing bowl. Blend with a mixer for one minute until all ingredients are thoroughly mixed and continue at a higher speed for 2 more minutes. Pour cake batter in the pan and bake. Bake for 40 minutes. Remove from the oven and place on a wire rack to cool.
Meanwhile, prepare the glaze. Combine the powdered sugar, lemon juice, and peach nectar in a small saucepan, heat over medium heat, stirring with a whisk until the sugar is well blended and dissolved.
Before inverting the cake onto a cake plate or cake keeper, run a spatula down the sides to ensure the cake will come out smoothly. While the cake is still warm, poke holes in the cake with a chopstick or wooden skewer. Drizzle the glaze over the cake, making sure it soaks into the holes.
You can garnish with fresh or frozen peaches.