Peach-Filled Gingerbread

  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)

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