Pantry Peach Shortcake

I have a thing for browsing old magazines and ads at antique stores.  I'm particularly fond of "Ladies' Home Journal."  This little gem caught my eye on my last foray, and I had to bring it home.

Down in the corner is a recipe for Dutch Peach Cake.  I had to try it out.  With a few minor modifications it makes a great peach shortcake, using canned peaches.  This time of year in Michigan, fresh fruit is in short supply.  When these recipes were written (this one dates to 1922), most fruits weren't available out of season.  Therefore, canned fruits helped many a baker serve fruit desserts in the winter and early spring.  I had home-canned peaches.  I had the basic pantry staples required.  So I had to share it with you, my friends:

Pantry Peach Shortcake

2-1/4 cups Fancy Flour Blend, other GF AP flour, OR
1/4 c. millet flour
1/4 c. sweet rice flour
1 c. white rice flour
1/2 c. + 2 Tbsp tapioca flour
2 Tbsp potato starch
4 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
1/2 tsp xanthan gum
5 Tbsp unsalted butter
1 c. milk
1 can peaches in light syrup
1/3 c. sugar
1 tsp cinnamon

Preheat oven to 400 degrees.  Treat a 9" round pan with nonstick cooking spray.  Set aside.

Combine flour, baking powder, 2 Tbsp sugar, salt, and xanthan gum.  Cut in butter until mixture resembles coarse meal.  Stir in milk until all of mixture is moistened.

Pour into prepared pan and spread evenly.  Drain peaches and cut into quarters.  Place peaches on top of batter, covering as much of batter as possible.  Stir together remaining 1/3 c. sugar and cinnamon.  Sprinkle entire amount generously across shortcake and peaches.  Bake for 35-40 minutes.  As cake cools, the remaining sugar will continue to absorb moisture.

Serve with some lightly sweetened whipped cream.

Hope you enjoy the recipe, and a taste of the 20's.  I'm still experimenting with the "vintage look" photos, and would like to know what YOU think.


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