Peach Melba Upside Down Cake Recipe
"Is it you or the aroma of peach melba upside down cake that you are making that has dragged me to the kitchen?", were my partner's words. A delicious dessert, the peach melba upside down cake completes your meal. This peach melba upside down cake is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
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.
