4 eggs
1/2 cup butter
1/2 cup white sugar
1 (15 ounce) can frozen orange juice concentrate, thawed
1 quart milk
3 cups white sugar
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 pinch salt
1 teaspoon ground cinnamon
1 teaspoon coffee powder
1/2 cup apple cider vinegar
1 1/2 teaspoons vanilla extract
3 cups chopped pecans
1 (3 ounce) package instant chocolate pudding mix
1 1/2 cups milk (optional)
1/2 cup butter, melted
1/2 cup apple cider vinegar
1 teaspoon vanilla extract
3 tablespoons butter, softened
1 teaspoon lemon juice
1/2 vanilla extract
3 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
In a large bowl, beat eggs, sugar, orange juice concentrate, milk, sugar and vanilla until frothy. Mix in the flour, baking soda, baking powder, baking soda, baking powder, salt, cinnamon and coffee. Mix in peach preserves, lemon zest and lemon zest. Pour batter into prepared pans.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack. Cool completely before frosting with cake frosting.