Peach or Strawberry Pound Cake

After standing on the tailgate of my daddy's truck picking peaches in the hot august sun, my mother, Miss Geraldine, and I went straight home and baked the peach version of this good and really simple cake. Of course, we did eat a peach or two, fuzz and all, standing over the kitchen sink with the juice running down our arms and dripping off our elbows.  

I love this cake with homemade vanilla ice cream on a thick slice that is still warm out of the oven.

Ingredients:

• 1 1⁄2 cups canola oil
• 2 cups sugar
• 3 eggs
• 1 tablespoon vanilla
• 3 cups self-rising flour
• 3 cups fresh (not frozen) sliced strawberries or peaches
• 1 cup toasted, chopped pecans

Instructions:

Preheat the oven to 350 degrees. Grease and flour a 10-cup Bundt pan.

Whisk together the oil, sugar, eggs, and vanilla. Whisk in the flour. The batter will be very stiff. Fold in the strawberries or peaches and pecans.

Pour the batter into the prepared Bundt pan. Bake for 60–65 minutes, or until an inserted skewer comes out with just a few crumbs on it. Cool in the pan for 15 minutes before turning out onto a cake plate.

Serves: 16–20 people