- 1 1/2 cups butter
- 3 cups sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons orange zest
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup lactose-free milk
- 6 cups lactose-free ice cream
- 1 1/2 cups peach preserves
- 1 cup chopped pecans, toasted
Preheat oven to 350º.
Using a stand mixer, cream together butter and sugar. Add eggs, one at a time, until they are completely incorporated. Stir in vanilla extract and orange zest.
In a separate bowl, combine flour, baking powder, and salt. Alternating dry and wet ingredients, add flour mixture and milk to butter mixture. Spread batter into a 13-x9-inch greased and floured baking pan and bake 40 minutes or until a wooden pick inserted in center comes out clean.
Let cake cool and cut cake in half. Reserve half of cake for another use. Cut remaining half of cake into 12 equal squares.
To assemble each sundae, crumble half of one cake square into the bottom of a dessert dish. Top with 1/4 cup lactose-free ice cream, 1 tablespoon peach preserves and 2 teaspoons toasted pecans. Repeat with remaining half of cake square, ice cream, sauce, and nuts and serve immediately.