A citrus flavored cake with canned peaches.
Peach Upside Down Cake II
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 1 1/2 cups sliced canned peaches, drained
- 6 cherries, pitted and halved
- 1/3 cup shortening
- 1/2 cup white sugar
- 1 egg
- 1 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon orange zest
- 1/2 cup orange juice
1 Spread butter or margarine in bottom of 8 inch round baking dish. Sprinkle with brown sugar and arrange very well drained peaches and halved cherries on top.
2 In a large bowl, cream shortening and sugar together thoroughly. Blend in unbeaten egg, and beat well.
3 In a separate bowl, sift together flour, baking powder and salt. Add these dry ingredients to creamed mixture alternately with the juice. Stir in orange rind until evenly distributed.
4 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake is done. Allow cake to cool 5 to 10 minutes in the pan. Invert over serving plate to remove cake, and allow syrup to drain a minute.