This glaze was noted under her cheesecake recipe. I’m not sure, but I think if she added fruit on top of the cheesecake she might have used this glaze. The recipe could also be used over cakes without icing, such as banana bread or lemon cake.

This glaze was noted under her cheesecake recipe. I’m not sure, but I think if she added fruit on top of the cheesecake she might have used this glaze. The recipe could also be used over cakes without icing, such as banana bread or lemon cake.

Grandma received this recipe from a friend who said it was the secret recipe of Neiman Marcus. Whether or not it really was, the cake is delicious.

This recipe was passed on by Joy Smith, Jeff Fortenberry’s mother.

Rich and moist cake – truly delicious!

Celeste’s note: Cake is much better layered.

Very moist and delicious. A great fall treat when apples are in season.

Serves 8

If your peaches are larger than tennis balls, you will probably need 5 or 6; if they’re smaller, you will need 7 to 8. Cling and freestone peaches look identical; try to buy freestones, because the flesh will fall away from the pits easily. Potato starch can usually be found in the Kosher section of the supermarket. If you don’t have or can’t find potato starch, substitute an equal amount of pulverized Minute tapioca. Serve the pie with vanilla ice cream or whipped cream. See illustrations below for Peeling the Peaches and Weaving and Crimping the Lattice Top.

Serves 6 to 8

Stale the bread for this recipe by leaving it out overnight. Otherwise, put the slices on a rack in a single layer into a 200-degree oven for 50 to 60 minutes, turning them once halfway through. If you use challah, the second choice for bread, cut it into 1/2-inch-thick slices. If neither potato bread nor challah is available, use a good-quality white sandwich bread with a dense, soft texture. To ensure that this larger pudding unmolds in one piece, use a greased loaf pan lined with plastic wrap. Whipped cream is the perfect accompaniment to summer pudding.

Makes one 8-inch tart, serving 6

Though we prefer the tart made with a mix of stone fruits and berries (our favorite combinations were plums and raspberries, peaches and blueberries, and apricots and blackberries), you can use only one type of fruit if you prefer. Peeling the stone fruit (even the peaches) is not necessary. Taste the fruit before adding sugar to it; use the lesser amount if the fruit is very sweet, more if it is tart. However much sugar you use, do not add it to the fruit until you are ready to fill and form the tart. Once baked, the tart is best eaten warm, or within 3 or 4 hours, although leftovers do reheat well in a 350-degree oven. Excellent accompaniments are vanilla ice cream or lightly sweetened whipped cream or crème fraîche.