3 tb Butter
3/4 c Brown sugar
5 Canned peach halves
5 Cherries
1/3 c Butter
1 Egg
1 1/4 c Flour
1 ts Baking soda
1 ts Cinnamon
1 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Salt
1/2 c Light molasses
1/2 c Boiling water
Whipped topping
In an 8 by 8 inch-baking pan, melt 3 tablespoons butter. Add 1/4 cup brown
sugar and blend. In hollow of each peach half, place a cherry. Invert peach
halves in pan at corners and center. Cream butter and remaining 1/2 cup
brown sugar. Add egg and beat well. Sift together flour, baking soda,
cinnamon, ginger, cloves and salt. Combine molasses and water and add
alternately with dry ingredients to creamed mixture. Pour mixture carefully
over fruit. Bake 45-50 minutes or until done. Let stand 5 minutes on cake
rack. Invert over serving plate and remove pan. Serve warm with whipped
topping.
Yields
1 Servings