1/4 cup butter or margarine, softened
1/2 cup brown sugar, packed
1 1/2 cups canned peach slices, drained
6 maraschino cherries, halved
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon grated orange rind
1/2 cup orange juice
Spread butter in bottom of an 8-inch round cake pan and sprinkle with the brown sugar. Arrange peach slices and cherry halves over brown sugar. Cream the shortening and sugar in a bowl. Add the egg and beat well. Sift the flour, baking powder and salt together and add to creamed mixture alternately with orange juice and rind mixture. Pour this over peaches carefully. Bake at 350 degrees for 45 to 50 minutes or until cake tests done. Cool for 10 minutes in pan, invert onto a serving plaste and remove pan from cake. Makes 8 servings.

This recipe is one of our family's favorite upside down cakes. I have used fresh peaches that I parboil in a light syrup.