Recipe: Peach Upside Down Gingerbread (2)

Hi Colleen,
Here are two recipes that I found in the Holiday Cooking & Baking section of this site. You could substitute Pecans for the nuts called for in the recipes. Hope one of these works for you.

PEACHY GINGERBREAD

3 tbsp. margarine
1/2 cup light brown sugar
3/4 cup chopped almonds
1 (16 oz.) can cling peaches
1 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
3/4 tsp. salt
1/2 tsp. ground cloves
1/2 cup shortening
1/2 cup sugar
1 cup molasses
1 egg
2/3 cup yogurt
whipped cream (optional, to serve)

Preheat 350 degrees F.

Melt margarine in 9x9x2-inch baking pan. Blend in brown sugar and nuts.

Drain peaches, reserving syrup. Arrange peach slices over mixture in pan; set aside.

Sift together flour, baking soda, cinnamon, ginger, salt, and cloves; set aside.

Cream together shortening and sugar until fluffy; beat in molasses and egg. Alternately beat in dry ingredients, then yogurt. Pour over peach slices in baking pan.

Bake in 350 degree F oven for 50 minutes or until done. Cool in pan on rack 10 minutes, then invert on serving dish.

Good with whipped cream.

Servings: 6-8

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PEACH UPSIDE-DOWN PEACH GINGERBREAD

2 cans (1 lb. each) sliced cling peaches
3 tbsp. Butter or margarine, softened
1/3 cup firmly packed brown sugar
1 tbsp. dark corn syrup
6 walnut halves
1 cup dark molasses
1/3 cup shortening
1 egg, beaten
2 1/4 cups sifted flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 cup buttermilk

Preheat oven to 325 degrees F.

Drain the peaches and pat dry with paper toweling.

Spread the softened butter or margarine evenly in the bottom of a heavy 9 inch skillet. (Be sure it has a heat proof handle). Sprinkle in the brown sugar and then the corn syrup. Arrange the sliced peaches and walnut halves to cover the bottom completely; set aside.

Heat the molasses and shortening until shortening melts, then set aside to cool slightly then beat in egg; set aside.

Sift dry ingredients together. Add molasses mixture and buttermilk alternately to dry ingredients. Pour batter over peaches.

Bake in a moderately slow oven (325 degrees F) for about 1 hour or until done. Allow to cool 5 minutes before turning from pan.

Makes 6 servings