1 1/2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1 teaspoon vanilla
1 cup buttermilk
1 cup oil
3 beaten eggs
1 cup chopped nuts
1 1/2 cups peeled, sliced peaches
Sauce Topping

Sauce Topping

1 cup sugar
1/2 teaspoon baking soda
1/2 cup butter
2 teaspoons vanilla
1/2 cup buttermilk

Preheat oven to 300 degrees. Grease Bundt pan with cooking spray or shortening. Combine dry ingredients in large bowl; in separate bowl, combine vanilla, buttermilk, oil and eggs. Add buttermilk mixture to dry ingredients and blend with mixer or by hand. Fold in nuts and peaches and pour into prepared pan. Bake for 1 hour, or until firm.

As cake is baking, mix all sauce ingredients in saucepan. Bring to boil over medium heat, stirring constantly. Reduce heat and continue to cook until slightly thickened. Immediately upon removing cake from oven, slowly pour hot, thickened sauce topping over cake. As sauce soaks into cake, continue to pour until all sauce is used. Cool, and turn out onto large cake plate.

Servings: 12. Serving size: 1 slice. Per serving: 567 calories, 5.9 g protein, 32.5 g fat, 61 g carbohydrates, 1.6 g dietary fiber, 299 mg sodium, 44 g sugars, 75 mg cholesterol

Julie Sue Antosh, Fayette Electric Cooperative