Fresh Peach Cake

• 2 c. fresh peaches
• 1 c. white raisins
• 1 c. margarine, softened
• 1 1/2 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 2 c. flour
• 1 tsp. allspice
• 1 tsp. cloves
• 1 tsp. cinnamon
• 2 tsp. baking soda
• 2 tsp. ground cocoa
• 1/2 c. margarine
• 1 c. brown sugar
• 1/4 c. milk
• 1 3/4 c. powdered sugar
• 2 tsp. vanilla

1. Preheat oven to 350u0b0.
2. Grease and flour a 13 x 9 x 2-inch pan. Mash or finely dice peaches and cook slightly (no water); set aside to cool.
3. Plump raisins in boiling water, drain on paper towel, cool and dredge with flour.
4. Cream together margarine and sugar; add eggs, one at a time, beating well after each.
5. Sift dry ingredients and add to creamed mixture alternately with peaches. Stir in vanilla; fold in raisins.
6. Turn into pan; bake for 35 to 40 minutes.
7. Cool completely and frost.
8. Melt the 1/2 cup margarine and brown sugar.
9. Boil 2 minutes, stirring constantly. Add milk and just bring to boiling point and remove from stove. Cool to lukewarm; add sugar gradually and beat with electric mixer.
10. Add vanilla.
11. Beat until smooth.

peaches, white raisins, margarine, sugar, eggs, vanilla, flour, allspice, cloves, cinnamon, baking soda, ground cocoa, margarine, brown sugar, milk, powdered sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338130 (may not work)