1/2 cup white sugar
3 eggs
2 teaspoons baking soda
2 teaspoons cornstarch
1 1/2 cups margarine, melted
1 1/2 cups vegetable oil
2 cups buttermilk
1 cup margarine, melted
1 cup margarine, melted
2 cups milk
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups chopped pecans
1 cup packed brown sugar
1 egg
1/2 cup water
1/4 cup lemon juice
2 tablespoons lemon zest
1 cup margarine, melted
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, mix sugar, eggs, baking soda, cornstarch, margarine, oil and buttermilk. Mix well. Combine margarine, brown sugar, egg, water and lemon juice; stir well. Beat in margarine, stirring until smooth. Fold peach mixture into lemon mixture. Pour batter into prepared pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack. Cool completely.