Peach Cake

My mother recently unearthed the Bently Farm Cookbook, copyright 1974.  It was a gift from Mrs. Wilson, who I remember being kind of cool.  Also she would say fortune like iTunes-- for-toon.  In fact my mother and I still call it "Wheel of For-toon."  But, outside if rocking a super cool waspy accent Mrs. Wilson could cook anyone under the table.  This is once cool book.  The writing is in cursive and recipes are written down as they are used.  Everything that is put into one bowl goes in one bracket and everything added goes into another.  Also, this calls for a sponge cake pan.  I had no idea why that was.  My mother went with tube pan, I went with springform.  I googled it.  I can now say without equivocation, a sponge cake pan is whatever pan you are using to bake your cake.

Peach Cake
1/4 pound plus 2 T butter
1 1/4 cups of sugar
Beat this until it gets light and fluffy

Add in:
3 eggs
1/2 teaspoon almond extract
1 34 cups AP flour
1 t baking powder

Pour into an ungreased pan.  (I used a springform because it is ungreased and I did not want to deal with turning it out....)

Use 4 or 5 peeled peaches cut into wedges (I used three and ate the fourth.).  Press them in.  I thought they would sink while baking, but mine did not.  Put a little sugar over them.
Bake at 350 for an hour.  Mine took longer, the center of my cake was stubborn and would not bake.  Cool in the the pan, then flip over.  She serves hers with whipped cream or vanilla ice cream.