Brandied Peach Cake I - Lower Fat and Calories but Not in Taste

• 1 cup dried peaches, chopped
• 1 cup peach brandy
• 1 teaspoon baking soda
• 1 cup low-fat buttermilk
• 1 teaspoon vanilla
• 2 14 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 3 eggs, separated
• 1 teaspoon salt
• 1 cup sugar
• 13 cup oil
• 23 cup unsweetened applesauce
• 1 cup pecans, chopped
• 14 cup sugar
• 13 cup low-fat buttermilk
• 12 teaspoon vanilla
• 14 teaspoon baking soda
• 2 tablespoons butter
• 2 tablespoons reserved peach brandy

1. Soak peaches in a closed container in the fridge overnight.
2. Drain when ready to bake and reserve the brandy for the sauce.
3. Preheat oven to 350 degrees.
4. Lightly butter/flour a 9x13 pan or 4 mini loaf pans.
5. Dissolve baking soda in buttermilk and add vanilla.
6. Mix flour, spices and baking powder together.
7. In standing mixer or larger mixing bowl with electric beater, beat egg yolks; mix with salt, sugar, oil and applesauce.
8. Mix buttermilk mixture inches.
9. Add flour/spice mixture in a bit at a time until well blended on low.
10. Add pecans and brandied peaches.
11. Beat egg whites separately and fold in gently to batter.
12. Pour into 9x13 pan or 4 mini loaf pans.
13. Set pan(s) on a baking sheet and bake at 350 for 45-55 minutes.
14. Cake is done when knife inserted into center comes out almost clean.
15. When cake is almost finished baking, assemble ingredients for sauce in saucepan.
16. Bring to a boil, stirring slowly frequently, and turn off heat.
17. When cake is finished, pour 2 Tbsp of sauce over each mini loaf and allow to absorb, or 1 Tbsp sauce over each slice of cake.

peaches, brandy, baking soda, lowfat buttermilk, vanilla, flour, cinnamon, pumpkin pie spice, baking powder, eggs, salt, sugar, oil, unsweetened applesauce, pecans, sugar, lowfat buttermilk, vanilla, baking soda, butter, brandy

Taken from www.food.com/recipe/brandied-peach-cake-i-lower-fat-and-calories-but-not-in-taste-405137 (may not work)