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Cake: With electric mixer, combine the softened butter, flour, milk, sugar, and baking powder. Spread in greased and floured 15×10″ jelly roll pan, or 13×9″ plus one 8″ cake pan. Cinnamon Sugar: Combine the sugar and cinnamon. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base.
Michael “Al” Meckel, co-owner, places sheets of dough on trays at Fenwick Bakery. The dough will be covered with peaches and made into the bakery’s traditional Baltimore summer treat, the Baltimore peach cake. Mr. Meckel has been working at the bakery for 38 years. (Barbara Haddock Taylor/Baltimore Sun)
The Sun has contained references to the sheet of baked raised dough with fresh peach quarters for more than a century. In 1905, a West Baltimore baker, Joseph Schleifer, was sued by his sister-in-law, Agnes, over a peach cake.
The bakery uses over a thousand pounds of peaches each week to make the cakes. (Barbara Haddock Taylor/Baltimore Sun) Ole Olson, right, and his granddaughter Laney Schollaert, 8, left, (both of Baltimore) walk out carrying peach cakes at Fenwick Bakery. (Barbara Haddock Taylor/Baltimore Sun)
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