Peach-Filled Gingerbread

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 large egg
• 1/2 cup molasses
• 1/2 teaspoon unsweetened instant tea
• 1/2 cup water
• 1-2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 teaspoons grated orange zest
• 4 medium peaches, peeled and sliced
• Whipped cream

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 zest.
2. Pour into a greased 9-in. square baking pan. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in 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.

butter, sugar, egg, molasses, unsweetened instant tea, water, flour, baking soda, ground ginger, salt, orange zest, peaches, cream

Taken from www.tasteofhome.com/recipes/peach-filled-gingerbread/ (may not work)