SNACKS # 962724
PEACHY SNACK CAKE
3 cups Kellogg's Raisin Bran cereal, divided
1/4 cup firmly packed brown sugar
2 tbsp. margarine, melted
1 cup all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup margarine, softened
1/2 cup granulated sugar
1 can (16 oz.) sliced cling peaches, drained, cut into bite size pieces
1. In small bowl, combine 1 1/2 cups cereal, brown sugar and 2 tablespoons margarine; set aside. 2. Combine flour, salt, baking powder and spices; set aside. 3. In medium-size bowl, beat together 1/4 cup margarine, granulated sugar and eggs until well combined. Stir in peaches. Add flour mixture and remaining 1 1/2 cups cereal, stirring until combined. Spread evenly in greased 9" square baking pan. Sprinkle with prepared topping. 4. Bake in 350º F. oven about 30 minutes or until cake tester comes out clean. Serve warm or cold. Makes 12 low-sodium servings.
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