Peach Upside Down Cake

• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 1 1/2 cups canned peach slices, drained
• 6 maraschino cherries, halved
• 1/3 cup Crisco shortening
• 1/2 cup sugar
• 1 egg
• 1 1/4 cups sifted cake flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon grated orange rind
• 1/2 cup orange juice

1. Set oven to 350 degrees.
2. Spread 1/4 cup butter onto bottom of an 8-inch round cake pan, and sprinkle with brown sugar.
3. Arrange canned peaches and cherries on top of the brown sugar.
4. In a bowl, cream the shortening and sugar and rind until well blended; add the egg, and beat well.
5. Sift the flour, baking powder and salt together; add to the creamed mixture, alternately with the orange juice.
6. Pour evenly and carefully over peaches.
7. Bake for 45-50 minutes, or until cake tests done.
8. Cool in pan for 10 minutes.
9. Invert (turn over) onto serving plate, and remove cake from pan.

butter, brown sugar, peach, maraschino cherries, shortening, sugar, egg, cake flour, baking powder, salt, orange rind, orange juice

Taken from www.food.com/recipe/peach-upside-down-cake-81372 (may not work)