Ingredients
9 canned cling peach halves
1/4 cup soft butter or margarine
1/2 cup brown sugar (packed)
Maraschino cherries
1/2 cup shortening
1 cup granulated sugar
2 eggs
1 tsp. Vanilla
2 cup sifted cake flour
3 tsp. baking powder
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Drain peaches. Spread softened butter in bottom of deep, square pan 9x9. 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 350 degree oven about 1 hour. Loosen sides of cake with spatula and turn out on pan immediately, allowing pan to rest over cake a few seconds so the syrup will drain. Serve warm or cold with whipped cream.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution