Peach Gingerbread Upside-Down Cake
1 large can sliced peaches
1/4 tsp. baking soda
1/3 cup shortening
1 tsp. cinnamon
1/2 cup sugar
2 tsp. ginger
1 egg, beaten
3/4 cup sour milk
2/3 cup light molasses
2 tbsp. butter
2 cups all-purpose flour
1/3 cup brown sugar
1/2 tsp. salt
1/4 cup chopped nuts
2 tsp. baking powder
Drain peaches. Cream shortening and sugar until smooth. Add egg and
beat well. Slowly blend in molasses. Sift together the dry
ingredients and then add them alternately with the sour milk to the
creamed mixture. Melt butter in square 8� pan. Add brown sugar. Heat
on low to blend. Arrange peach slices and nuts on top of sugar
mixture. Pour batter over peaches.
Bake at 350� for 60 to 70 minutes. Allow to stand at least five
minutes before turning out of pan. Serve with whipped cream. |