Peach Upside Down Cake II

This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic.

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Spread butter or margarine in bottom of 8 inch round baking dish.Sprinkle with brown sugar and arrange very well drained peaches and halved cherries on top.

In a large bowl, cream shortening and sugar together thoroughly.Blend in unbeaten egg, and beat well.

In a separate bowl, sift together flour, baking powder and salt.Add these dry ingredients to creamed mixture alternately with the juice.Stir in orange rind until evenly distributed.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake is done.Allow cake to cool 5 to 10 minutes in the pan.Invert over serving plate to remove cake, and allow syrup to drain a minute.

Peach Upside Down Cake II

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