Kaye and Geoff's Recipes - Cakes

Peach and Custard Cake

Custard

1/3 cup custard powder			1 cup brown sugar, firmly packed
1 cup milk				2 tspn butter
1 egg

Combine custard powder and brown sugar in pan. Gradually blend in milk and cook, stirring until mixture boils and thickens, Stir in butter and egg and cool to room temperature.

Cake Mixture

2/3 cup caster sugar			2 eggs
2 cups self-raising flour		2/3 cup milk
125 gm butter<

Cream softened butter and caster sugar until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour alternately with milk.

Assembly

500 gm canned sliced peaches, drained
Spread half the cake mixture over the base of a greased and lined deep 20 cm. square cake tin.
Spread evenly with custard. Top with sliced peaches. Spread evenly with remaining cake mixture. Bake in a moderate oven (180°C) 50 minutes then reduce to a slow oven (150°C) and cook a further 30 minutes. Cool to room temperature in the tin before turning out and cutting.