Baltimore Peach Cake - cooking recipe

Ingredients

1 pkg. active dry yeast
1/4 c. very warm water
1/2 c. (1 stick) margarine, softened
1/2 c. sugar
3 c. sugared, sliced, fresh peaches, well drained (canned peaches may be substituted)
3 eggs or egg substitute
2 1/2 c. sifted flour
1/2 tsp. salt
1/4 c. milk
cinnamon sugar

Preparation

Sprinkle yeast into very warm water in a bowl.
Stir to dissolve.
Thoroughly cream margarine with sugar in a large electric mixer bowl.
Add yeast mixture, eggs, flour, salt and milk.
Beat at medium speed until blended (45 seconds).
Spread in well-greased 9-inch square pan.