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For the cake:
1 large tin of peaches
1 cup sugar
2 Tablespoons butter or margarine
2 eggs, beaten
1/2 cup syrup
2 cups cake flour, sifted
3 teaspoons baking powder
pinch salt
1/2 cup apricot/peach jam, heated

Beat the butter and sugar till creamy. Slowly add the eggs, stirring all the while.
Pour in the syrup, mix well.
Fold in the dry ingredients and peaches.
Add the heated jam. Stir well and pour into a greased oven-proof dish.

For the sauce:
2 cups of water
1/2 cup syrup
1/2 cup sugar
pinch salt
2 Tablespoons apricot/peach jam
1 Tablespoon butter

Add all the ingredients for the sauce in a saucepan. Boil for four minutes. Pour the sauce over the cake mixture.

Bake at 180 degrees Celcius for approximately 45 minutes.