Store cupboard Peach Drizzle Cake for kids

Preheat the oven to 180^oC, Gas Mark 4. Lightly grease a large loaf tin.

Strain the can of Del Monte® Peach Slices, reserving the juice to use later on for the icing.

In a large mixing bowl, cream together the butter (or baking spread) and sugar. Mix well to form an even buttercream.

Break in one egg and mix well, using a fork to combine it with the buttercream mixture. Repeat the same process with the remaining two eggs.

Add the baking powder, a pinch of salt and the flour, a quarter at a time, mixing well to combine evenly each time before adding more.

Finally, add in the drained peaches and stir in. They will carry some residual juice that will pool at the edges of your batter, so mix this in well, but try not to break up the soft peach slices too much in the process.

When the batter is even and smooth, pour it into your prepared tin, jostling the peach slices so that they are evenly distributed throughout.

Bake in the centre of the oven for 50 minutes to an hour or until a knife inserted in the centre comes out almost clean (if the knife comes out with some batter attached, turn the oven down to 140^oC and check every 10 minutes until done). Oven temperatures may vary, so check your cake carefully.

Remove from the oven and loosen the edges of the loaf with a sharp knife or palette knife. Let it stand for 30 minutes before removing it from the tin and leaving to cool completely on a wire rack.

For the icing: Ensure the loaf has cooled enough before you start icing - you want to be able to touch it with your fingertips for a few seconds and not register that it’s warm. Sieve the icing sugar into a large mixing bowl and add 1 tbsp of the reserved peach juice. Mix well to make a smooth, thick icing. Drizzle the icing over the top and leave to set for 30 minutes.