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