This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic.
Original recipe makes 8 inch round cake
Ingredients
1/4 cup butter, softened
1/2 cup packed brown sugar
1 1/2 cups sliced canned peaches, drained
6 cherries, pitted and halved
1/3 cup shortening
1/2 cup white sugar
1 egg
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon orange zest
1/2 cup orange juice
Directions
- 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.
Nutrition
Calories: 279 kcal
Carbohydrates: 41.3 g
Cholesterol: 33 mg
Fat: 12.2 g
Fiber: 0.9 g
Protein: 2.5 g
Sodium: 234 mg