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Peach Trifle

2 pounds of peaches 1 gill of water 4 ounces sugar Stale plain cake 1 gill cream Cut the peaches in halves, removing the stones, cook them with the sugar and water until tender, but not broken. Remove the center of the cake, being careful not to break it, leaving a wall about an inch and a quarter thick all around. Soak this with the syrup, and fill the corners with the fruit. Whip the cream with a teaspoon of sugar, and put around the top of the cake, leaving the fruit piled up in the center.