Ellen Bales


This is the first of many recipes I'm posting from the files of my late daughter-in-law, Judy Bales, with permission from my son Andrew. Judy had quite a collection of wonderful recipes, and she would have been pleased to share them with other great cooks.
Recipe & Photo:


★★★★★ 1 vote

20 Min
10 Min


  • 3
  • 1/4 tsp
  • 1/4 tsp
    vanilla extract
  • 3/4 c
    granulated sugar
  • 3/4 c
    packaged complete buttermilk pancake mix
  • 1 Tbsp
    light or dark rum
  • 4 large
    peaches, peeled, pitted, and chopped (4 cups), or one 16-oz. pkg. frozen unsweetened peach slices, thawed, drained, and chopped
  • 1 c
    whipping cream
  • 1/2 c
    granulated sugar



  1. In a large mixing bowl beat eggs, salt, and vanilla with an electric mixer on high speed about 4 minutes or till thick. Gradually add the 3/4 cup sugar; beat on medium speed for 4 to 5 minutes or till light and fluffy. Add pancake mix; beat on low speed just till combined.
  2. Grease and flour a 15x10x1-inch jelly-roll pan. Spread mixture in the prepared pan. Bake in a preheated 400-degree oven for 8 to 10 minutes or till golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack.
  3. Meanwhile, add rum to the eaches; set aside. Beat together whipping cream and 1/2 cup sugar till stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with powdered sugar. Cover and chill till serving time, for up to 2 hours.

Printable Recipe Card


Course/Dish: Cakes Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian

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