Dulce De Leche Peach Cake

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Ingredients

By Rebecca Rather, Rather Sweet Bakery - Fredricksburg

1 14-oz. can dulce de leche caramel sauce

1 cup pecan halves

3 sticks unsalted butter, softened

4 cups powdered sugar

3 tablespoons heavy cream

1 teaspoon vanilla extract

1 cup chopped pecans, toasted*

1 (10 oz.) jar peach preserves

1 1/4 cups chopped peaches, fresh or well-drained frozen

Allow toasted pecans to cool, them mix with preserves and peaches.

3 cups cake flour

1 1/4 teaspoons baking soda

1/4 teaspoon salt

3 cups granulated sugar

6 large eggs

8 oz. sour cream

2 teaspoons vanilla

1 cup coarsely chopped pecans, toasted*

1 cup chopped peaches, fresh or well-drained frozen

preheat oven to 350°F. on a cookie sheet, toast pecans for 6 to 7 minutes

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