Recipes from California kitchens

If peaches can make history, the new canned clings from California really do! “The best crop we’ve ever produced!” growers tell us proudly. Bigger, brighter, more tender than ever. And simply bursting with the real just-picked peach flavor everybody loves.

These big luscious beauties are wonderful spooned right from the can… and they make the world’s best pies, cakes, salads and desserts. Good cooks the country over call them “a real bargain!” because their price is the lowest in years!

So! If you want a penny-wise, very showy dessert for your February party, or everyday good eating, here it is:

Ann Pillsbury’s peach meringue cake recipe


1 cup sifted Pillsbury’s Best Enriched Flour
1-1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
3 egg yolks
1/2 cup top milk
1/4 cup shortening
1 teaspoon vanilla extract
3 egg whites
1/8 teaspoon salt
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract
6 to 9 canned cling peach halves


All ingredients must be at room temperature. Line 9x9x2-inch pan with waxed paper that extends 1 inch beyond rim.

Measure cake ingredients before mixing meringue.

Meringue: Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff and dry. Beat in sugar, 2 tablespoons at a time, until mixture stands in very stiff peaks. Fold in flavoring.

Cake: Sift together dry ingredients and add remaining cake ingredients. Beat 2 minutes at low to medium speed on electric mixer or 300 strokes by hand, until batter is well-blended.

Pour into lined pan. Spread meringue over batter. With back of spoon, shape 6 to 9 “cups” in meringue to hold peach halves.

Bake in moderately slow oven (325 degrees F) 50 minutes. Remove from pan. Cool. Just before serving, place well-drained peaches in “cups.”

Serves 6 to 9

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About this story

Source publication: Woman's Day

Source publication date: February 1950

Filed under: 1950s, Dessert recipes, Vintage advertisements

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