Preheat the oven to 375°F. Grease two 8-inch layer cake pans with lard; dust lightly with flour and set aside.
In a large bowl, cream together the lard and sugar; beat in the egg yolks. Stir in the orange zest. In a separate bowl, sift together
the flour, baking powder, and salt.
Alternately add the flour mixture and the orange juice to the creamed mixture, beating well after each addition. In a separate bowl,
beat the egg whites until stiff peaks form. Fold into the batter. Pour the batter into the prepared cake pans.
Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
Just before serving, place one cake layer on a cake stand. Spread half the whipped cream on top, then half the peaches. Place the second layer on top and repeat. Serve immediately.
Serves: 8 - 10
—From Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient from the Editors of GRIT Magazine/Andrews McMeel Publishing click for book review and more recipes using lard
This is a favorite dessert in the sunny South, where peaches are a point of pride. Ripe, juicy farm stand peaches work best in this recipe, but in lieu of that seasonal sight, use good-quality canned peaches—or better yet, your own canned peaches from last summer. Finishing it with a few blueberries also adds some nice color if you like.
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