In a large mixing bowl, sift together 2 cups flour, 2 cups sugar and 2 teaspoons baking soda, stir until well combined and set aside.
In a medium mixing bowl, use a potato masher to mash your peaches (I used about 6 peaches, peeled, pitted and sliced, but how many it will take will depend on the size of your peaches.)
Add your mashed peaches and slightly beaten eggs to the flour mixture and stir with a stirring spatula until you have formed a batter.
Pour your batter into a lightly greased 6 quart slow cooker (one that you know does NOT cook hot).
Place a couple paper towels or a thin dish towel tightly under the lid of your crock pot, making sure the center does not droop, and cook for 1-2 hours on high (mine was done around 1 hour and 20 minutes), turning your insert halfway through cooking. It is done when the the center is set.
Once your cake is done, remove the insert and let it cool for a few minutes. (The center will settle once it cools.)
About a half hour before your cake is done, start your icing by putting your 3/4 cup of sugar, evaporated milk, butter and vanilla in a medium saucepan over medium high heat and stir until the sugar, evaporated milk and vanilla are well combined.
Bring it to a low boil, stirring frequently with a stirring spatula and making sure you scrape the sides clean each time you stir.
Once it reaches a low boil, reduce your heat to medium and stir continually (scraping the sides clean as you go) until the icing has thickened. How long you cook it depends on how thick you want your icing. If you want more of a glaze, it will only take 5-8 minutes. If you want a thicker icing, it will take closer to 10-15 minutes. Keep in mind the icing will thicken as it cools.
Pour your icing over the cake as a whole or over individual pieces, whichever you prefer.
Notes
You will want to use very ripe peaches for this. It makes mashing them so much easier. I have tried this with peaches that weren’t as ripe, and it makes mashing them much harder.
When baking this cake (or any cake) in a slow cooker, you will want to make sure you use a slow cooker that does NOT cook hot. If you use a slow cooker that cooks hot, it will burn the edges before the center has time to finish cooking.
Be aware that this is a very moist cake, not a fluffy cake.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.