Butter Cake with Fresh Peaches
recipe from the late Eula Cranford Woodruff

1 cup real butter (room temperature)
1 cup white sugar
1 tsp grated lemon rind + 1 tbsp lemon juice
4 very large eggs
1/4 tsp baking powder + 2 cups flour

With this cake, it is IMPORTANT to follow the instructions carefully. Otherwise, your cake won't bake out like it should. First, cream the butter for 1 minute. Add sugar. Cream from 10 minutes. Add lemon rind and lemon juice. Add 1 egg at a time, whipping mixture for 1 minute after each egg. Fold in baking powder and flour. pour into a greased and floured deep loaf pan. Bake in a preheated oven at 300 degrees for 90 minutes, or until cake is golden-yellow. Cool for thirty minutes.

Serve warm with fresh sliced peaches:

5 large peaches
3 tbsp white sugar

Use fresh fruit, peel and slice into a glass bowl, add several tablespoons of sugar. Let the peaches sit at room temperature, soaking up the sugar, while the cake bakes. Serves Six.

From Traditional Stories and Foods: An American Indian Remembers, by Joan Leslie Woodruff