Peach Melba Upside Down Cake Recipe
Ingredients
1/4 cup 1/2 stick) butter or margarine
1/2 cup raspberry preserves
1 can (1 pound) cling peaches, drained
1 package pound cake mix
2 eggs
Liquid, as label directs
1/2 teaspoon ground mace
Directions
1. Melt butter or margarine in a 9x9x2-inch baking pan in oven while oven preheats.
2. Stir raspberry preserves into melted butter or margarine; arrange peach halves, evenly spaced, in pan.
3. Prepare pound cake mix with eggs, liquid and mace, following label directions; pour over prepared fruit.
4. Bake in moderate oven (350°) 55 minutes, or until center springs.back when lightly touched with fingertip.
5. Remove pan from oven and cool on wire rack 5 minutes; loosen cake from sides of pan with a knife; invert pan onto serving plate.
2. Stir raspberry preserves into melted butter or margarine; arrange peach halves, evenly spaced, in pan.
3. Prepare pound cake mix with eggs, liquid and mace, following label directions; pour over prepared fruit.
4. Bake in moderate oven (350°) 55 minutes, or until center springs.back when lightly touched with fingertip.
5. Remove pan from oven and cool on wire rack 5 minutes; loosen cake from sides of pan with a knife; invert pan onto serving plate.
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