Ingredients
1/2 cup shortening2 cups sugar4 large eggs2 cups self-rising flour1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves5 jars (2-1/2 ounces each) peach baby food1 cup chopped walnutsGLAZE:3/4 cup confectioners’ sugar1 to 2 tablespoons lemon juice
Preparation
In a large bowl, cream shortening and sugar. Add eggs, one at time, beating well after each addition. Combine the flour, cinnamon, nutmeg and cloves; add to creamed mixture alternately with baby food. Fold in walnuts. Transfer to a greased and floured 10-in. fluted tube pan.
Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm cake. Cool completely.
