Instructions:

South Carolina Fresh Peach Cake

2 cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, well beaten
1 3/4 cups granulated sugar
1 cup vegetable oil
2 cups sliced fresh peaches
1/2 cup chopped pecans
Whipped cream

Combine 1 1/2 cups flour, baking soda, salt and cinnamon; mix well and set aside.

Combine eggs, sugar and oil; beat until smooth. Add flour mixture; beat at low speed of electric mixer just until blended (batter will be thick).

Dredge peaches and pecans in remaining 1/2 cup flour; gently fold into batter. Spoon batter into a greased and floured 13 x 9-inch baking pan. Bake at 375 degrees F for 50 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Cut into squares to serve; garnish each square with a dollop of whipped cream.

Yields one dozen 3-inch squares.