Peach Gingerbread Upsidedown Cake

[Hugh]

Here's a little something to do while staying in the house waiting for a telephone call:

 

[T.A. WORKMAN]

Hey my wife is looking at the screen and told me to scroll down for the recipe,,,ouch!! she just slapped me in the head,,, :shock:

Looks yummy!
Terry

 

[Hugh]

Hey my wife is looking at the screen and told me to scroll down for the recipe,,,ouch!! she just slapped me in the head,,, :shock:

Looks yummy!
Terry

Hi Terry,

Check your e-mail. By the way, I use frozen peaches.

 

[T.A. WORKMAN]

Got it!! Thank you.
Terry

 

[slowhand]

Uhhhhhhhhhhhh- looks great.You could post the recipe.Just sayin'

 

[SBH4628]

YUM !!! Looks good.

 

[Jeff Hoover]

Man,that looks good !!!!

 

[Hugh]

Uhhhhhhhhhhhh- looks great.You could post the recipe.Just sayin'

Here you go. Be advised there are two recipes here. I prefer to make the cake from scratch. The first is for the cake, and the second is for upside-down cake. I use a whisk rather than a beater to mix cake batter. Warm, and topped with French Vanilla Ice Cream it is sooo good; probably not legal.

I use frozen peaches.

These recipes are copy right protected and were printed from www.cooks.com .

GINGERBREAD CAKE
Printed from COOKS.com

Ingredients

3 eggs
2 tsp ginger (ground)
1-1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking soda
1/2 tsp salt
1/2 cup butter (unsalted)
1/2 cup molasses
1/2 cup brown sugar
1/4 cup water
2 cups all purpose flour

Directions

Heat oven to 350°F.

Grease 7" square pan. Whisk together eggs, spices, baking soda, and salt. Set aside.

Melt butter in small saucepan. Remove from heat and beat in molasses and sugar. Stir in water, then egg and spice mixture, then the flour.

Pour batter into pan. Bake at 350°F for 50 minutes or until toothpick comes out clean. Best when served warm with whipped cream topping.


GINGERBREAD UPSIDE-DOWN CAKE
Printed from COOKS.com

Ingredients

1 pkg gingerbread mix (or bake your own)
Canned fruit, sliced peaches, pear halves, pineapple, or apricot halves
1/2 cup brown sugar
2 - 3 tbsp butter
Maraschino cherries, if desired

Directions

Preheat oven to 350ºF.

Melt butter in 9 x 9 inch square cake pan. Stir in brown sugar and spread mixture in bottom of pan. Arrange fruit of your choice on sugar mixture. (If pear halves or apricots are used, place flat side down.) Maraschino cherries may be added to arrangement if desired. Mix gingerbread as directed on package. Carefully pour batter over fruit in pan. Bake at 350 degrees for 30 - 40 minutes or until gingerbread is done. Remove from oven and immediately invert pan on serving plate. Let stand 5 minutes. Remove pan. Cut into squares. Serve warm with whipped cream.

 

[slowhand]

Thanks.Now to get the gal friend to bake it.

 

[btrumanj]

Hugh, that does look good. Gonna get the wife fix me one up.

 

[Mike Mulligan]

:shock: That looks mighty GOOOOOOOD!!