Recipe: Two Cake Recipes (old) with peaches. - Old Fashioned Peach-Gingerbread Upside-Down Cake, Peach Melba Layer Cake Supreme (corrected 8-5-02)

Old Fashioned Peach-Gingerbread Upside-Down Cake
10 servings

4 Peaches (Peeled, pitted and Sliced 1/4 inch thick)
1 1/2 cup All purpose flour
1 1/2 tsp Baking soda
1/3 cup Molasses
3/4 cup Boiling water
2 Eggs
3/4 cup Granulated sugar
1/3 cup Unsalted butter (melted)
8 Peaches (also peeled, pitted & sliced 1/4 inch thick)
1/4 cup Unsalted butter (melted)
6 tbsp Dark brown sugar (packed)
1/2 cup Peach or apricot preserves

Preheat oven to 350 degrees. Generously butter a 12 inch spring-form pan. Arrange 4 of the sliced peaches in a circular pattern in the pan and set aside. Sift flour and baking soda. Set aside. Combine molasses and water. Set aside. Combine eggs and sugar in a mixing bowl and beat for 5 to 10 minutes until light and fluffy. Add the melted butter gradually while still beating. Alternately add the flour and molasses mixtures, mixing just until smooth. Pour batter over peaches in the spring-form pan. Place on center rack in preheated oven and bake for 45 minutes or until toothpick inserted in center comes out clean. Remove cake and let cool. Saute the remaining peach slices in the 1/4 cup of melted butter and 6 tablespoons of packed brown sugar until soft but not mushy, about 6 to 8 minutes. Remove and let cool. Invert cake onto serving platter so peaches are on top. Arrange the cooled peach slices around the top of the cake. Melt the preserves in the top of a double-boiler and generously brush over the sliced peaches. This dessert is extremely elegant and is perfect for company.

PEACH MELBA LAYER CAKE SUPREME
(Diabetics recipe)

1 cup Butter softened

CAKE
4 cups Flour
4 tsp Baking powder
1/2 tsp Salt
6 Egg yolks
2 tsp Vanilla
2 cups Juice, apple, concentrated

TOPPING
3 cups Peaches, sliced
4 cups Raspberries
2/3 cup Fruit, pourable, peach
2/3 cup Fruit spread, raspberry

NOTE: 3 tbsp peach fruit spread combined with 2 tbsp warm water may be substituted for the fruit that can be poured.

Preheat oven to 375. Grease and flour two 8-inch round cake pans. Combine flour, baking powder, and salt; set aside. Beat softened butter at medium speed until light and fluffy. Blend in egg yolks and vanilla. Alternately add dry ingredients and apple juice concentrate, beating well after each addition; spread evenly into prepared pans. Bake 20 minutes, until golden brown and wooden pick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans; cool completely. Drain peaches. Combine peaches, raspberries, and fruit that can be poured; mix lightly. Spread fruit spread evenly over one cake layer; top with second cake layer. Spoon fruit mixture over top of cake, letting excess fruit mixture drip down sides.

Nutrition information per slice: 390 calories, 5 gm protein, 62 gm carbohydrate, 14 gm fat, 111 mg cholesterol, 314 mg sodium, 1-1/2 diabetic starch/bread exchange, 3 diabetic fat exchange, 2-1/2 diabetic fruit exchange.

Source: "Sugar-Free Desserts," the December 1992 issue of Favorite All Time Recipes magazine.