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Claudette Wilson, co-owner, uses a knife and a measuring stick to cut peach cakes into precise sizes at Fenwick Bakery. Mrs. Wilson has been working at the bakery since 1956. (Barbara Haddock Taylor/Baltimore Sun)
Arrange sliced peaches on the cake batter. Combine the sugar and cinnamon and sprinkle mixture over peaches. Cover and let rise in a warm place until double in bulk, about 1 hour. Bake at 400 degrees for 25 minutes. Heat apricot jam in a 1-quart sauce pan and add food coloring, if using. Brush on warm peach cake
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.
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