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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
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The peaches really complement the cake. It's been a favorite dessert for a long time in our family. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1 egg |
1/2 cup molasses |
1/2 teaspoon unsweetened instant tea |
1/2 cup water |
1-2/3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground ginger |
1/4 teaspoon salt |
2 teaspoons grated orange peel |
4 medium peaches, peeled and sliced |
whipped cream |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Dissolve tea in water. Combine the flour, baking soda, ginger and salt; add to creamed mixture alternately with tea, mixing well after each addition. Stir in peel.
2. Pour into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Just before serving, cut cake horizontally into two layers. Spoon peaches over bottom layer; replace top layer. Cut into individual servings; top with whipped cream. Yield: 9 servings.
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