This is such a pretty dish. I first served it at a National T.T.T. Society Holiday Tea at my house in 2002. Maya was about 3 and greeted each guest at the door with a curtsy. I have no idea why – but everyone loved it. She said she thinks

6 oz. butter (1 1/2 sticks)
1 1/4 cup sugar
6 eggs
2 1/4 cups flour
Juice of half a lemon
1/8 tsp cinnamon
1 tsp vanilla
large can sliced peaches, drained
4 oz chopped pecans or hazelnuts

Cream butter and sugar. Add eggs one at a time. Add everything else, except nuts, folding gently. Pour into a large springform pan, and arrange peach slices in a sunburst pattern. Sprinkle with chopped nuts, and bake at 350 for 45-55 minutes. Serve with pouring custard. (With Strawberry Trifle recipe.)