Categories: Cakes 
      Yield: 10 servings 
  
      1 c  Cake flour, sifted 
      1 t  Baking powder 
    1/4 t  Salt 
    1/4 c  Walnuts, finely chopped 
      1 cn Cling peaches (16 oz size) 
      1 pt Heavy cream 
    3/4 c  Sugar 
    1/3 c  Water 
      1 t  Vanilla 
      3 tb Cream sherry 
      3    Eggs 
      8    Walnuts, halved 
  
  Sift flour, baking powder and salt onto waxed paper;stir in chopped 
  walnuts. Lightly grease an 8x8x2 3/4 or springform pan. Beat eggs in a 
  medium size bowl with electric mixer at high speed until frothy. Beat in 
  sugar gradually and continue beating at high speed until mixture is very 
  thick and creamy, at least 5 minutes. Stir water and vanilla into egg 
  mixture. Gently fold in flour mixture. Pour batter into prepared pan. Bake 
  at 350F for 35 minutes or until center springs back when lightly touched 
  with fingertip. Cool in pan on wire rack 5 minutes. Loosen cake around 
  sides; release and remove ring; loosen from bottom; remove from pan. Cool 
  completely. Cut cake into 3 thin layers. Drain peaches; reserve syrup. 
  combine 3 tbsps. of the syrup with the sherry in a small bowl. Reserve 8 
  peach slices; chop remainder and add to sherry mixture. Beat cream in a 
  medium size bowl until stiff. Put bottom cake layer on serving plate. 
  Spoon half the sherry-peach mixture over layer; spread with 1 cup of the 
  cream. Repeat with second layer; top with remaining layer. Spread a layer 
  of whipped cream over top layer. Put remaining cream in a pastry bag 
  fitted with a star top. Pip out swirls on top, then garnish with reserved 
  peach slices and walnuts. Chill until ready to serve.