Linda's Cake with a Peachy Twist

A few weeks ago, Linda @ Linda's Patchwork Quilt sent me the recipe
to her mother's rhubarb cake.
I have made this cake about 6 times now!
Yesterday I tried something different. I substituted peaches for the rhubarb.
It came great...and here it is!
I started with fresh orchard peaches. (about 6-8)

peel and slice into 1/2 inch chuncks (about 2 -3 cups)chop, chop, chop the walnuts (1/2 cup)

In a small bowl sift together:
2 cups flour
1/2 tsp. salt
1 tsp. baking soda

In large bowl cream together:
1/2 cup shortening
1 1/2 cups sugar*
***(I only use 1 cup for the rhubarb recipe and for muffins just 1/2 cup sugar)***
add one egg
beat one minute

beat in flour mixture alternately with one cup milk
fold in 2 cups cut up rhubarb (1/2 inch slices)and 1/2 cup coursely chopped walnuts.
place in greased 13 x 9 inch pan
OR
12-18 muffin pan (depending on size of muffins)
top with mixture of 1/2 cup sugar + 2 tsp. cinnamon

FOR CAKE: bake 30 minutes at 400 degrees and 5 minutes more at 375
FOR MUFFINS: bake 15- 20 minutes
(I was so late for an 11am service, so - I don't remember exactly ;o)
Oh I'm always late!
***I substituted Smart Balance for the shortening and decreased sugar.***
***Still came soooo good***
They were soooo delicious!!!

I brought a dozen over to my sis and kept the rest...they were gone by this morning!

~Thank you, Linda...and Linda's Mom~
This will be a favorite all year long!
Can't wait to think up more variations...
I tried blueberries... it's nice, but more like a scone consistency.
You really need a juicy fruit like peaches, pears, rhubarb etc.
(I'm freezing all the extra rhubarb I can!)