1 (17 ounce) can whole kernel corn, drained
1 (3 ounce) can sliced peaches, drained
3/4 cup butter, melted
1/2 cup white sugar
1 1/4 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups packed light brown sugar
1 cup water
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped almonds
1/2 cup pecans, for decoration
1 1/2 cups raisins
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (12 ounce) pans. Sift together the flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in the flour mixture, stirring constantly until smooth. Beat in the eggs, one at a time, then stir in the vanilla extract. Combine the flour mixture with the brown sugar; beat into the creamed mixture until just blended. Fold in the raisins and pecans. Spread batter into prepared pans.
Bake in the preheated oven for 70 to 80 minutes, or until knife inserted in center comes out clean. Cool in pans on wire rack for 10 minutes, then remove from pans to cool completely.