9 canned cling peach halves
1/2 cup soft butter or margarine
1/2 cup brown sugar (packed)
Maraschino cherries
1/2 cup shortening
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups sifted cake flour
3 tablespoons baking powder
1 teaspoon salt
2/3 cup milk


Drain peaches.  Spread softened butter in bottom of deep, square 9-inch pan. Pack brown sugar evenly on top of butter. Arrange peaches cup side down on sugar mixture. Lay cherries in uniform pattern between peach halves.

Cream shortening, add sugar gradually, creaming thoroughly. Blend in well-beaten eggs and flavoring. Stir in sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Pour batter carefully over fruit. Bake in moderate oven (350-degrees) about 1 hour. Loosen sides of cake with a spatula and turn out of pan immediately, allow the pan to rest over cake a few minutes so that syrup will drain.

Serves 9. 


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