Peach Upside Down Cake
From The Gertrude Bobbitt Circle cook book, 1948
Mrs. A. T. Gobbel
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 9. The excerpt below is the record exactly as published.
PEACH UPSIDE DOWN CAKE 9 canned cling peach halves 1 tsp. vanilla V± cup soft butter or margarine 2 cups cake flour V2 cup brown sugar 3 tsp. baking powder y-2 cup shortening 1 tsp. salt 1 cup granulated sugar 2/3 cup milk 2 eg°:s — Maraschino Cherries Drain peaches, spread softened butter in bottom of deep square 9" pan. Pack brown sugar evenly on top of butter. Arrange peaches upside down on sugar mixture. Lay cherries in uniform pattern be- tween peach halves. Cream shortening, add sugar gradually, cream- ing thoroughly. Blend in well beaten eggs and flavoring Stir in 20 sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Pour batter carefully over fruit. Bake in moderate oven over 350 degrees about J hour. Loosen sides of cake with spatula and turn out of pan immediately allowing pan to rest over cake a few seconds so that syrup will drain. Mrs. A. T. Gobbcl PINEAPPLE UPSIDE DOWN CAKE 1. In a 9" skillet melt 3 tablespoons butter 2. Remove from heat and sprinkle with Vo cup brown sugar 3. Arrange on sugar 8 or 10 slices of pineapple 4. Beat until very light 2 egys 5. Add while beating V'j teaspoon salt. 1 cap su»ar, 1 tsp. vanilla 6. Heat to boiling point *4 cup evaporated mil!.:, diluted with x/\ cup ■vater, 1 tablespoon shortening 7. Beat into egg mixture 8. Sift together 1 cup sifted flour, 1 teaspoon baking powder 9. Add to milk mixture, beating quickly but thoroughly 10. Pour over pineapple 11. Bake in moderate oven 360 degrees 25 or 30 minutes or until cake shrinks from side of pan. Serve with whipped cream for topping. Serves 6 Mrs. L. O. Woodson LADY BALTIMORE CAKE 3 cups sifted flour 1 \/o cup sugar 3 teasioons baking powder P'j cup milk V2 cup salt 1 teaspoon vanilla V2 cup butter or shortening 1 e ••_; whites Sift flour once, measure, add bakinu powder and salt, and sift 3 times. Cream butter, add sugar gradually, and cream together until light and fluffy. Add flour alternately with milk, beating after each addition. Add vanilla. Beat egg whites until they will hold up in moist peaks. Stir quickly but thoroughly into batter. Bake in 2 nine-inch layers in moderate 375 degree oven 25 to 30 minutes .Spread with Lady Baltimore Filling as follows: LADY BALTIMORE FROSTING AND FILLING 2 egg whites 6 figs l1/^ cup suyar y2 cup chopped nut meats 5 tablespoons water V2 euP raisins \x/o teaspoon light corn syrup Candied Cherries V2 teaspoon vanilla Combine sugar, water, egg whites and syrup in top of double boiler. Cook as 7 minute frosting. Add vanilla. Beat until thick enough to spread. For filling scald figs and raisins and chop. Add enough frosting to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake. Sprin- kle top with chopped cherries and additional nuts and raisins and figs while frosting is still soft. Mrs. J. L. Brown 21 CHOCOLATE CAKE 2 cups sifted cake flour l1/^ cup sugar 2 teaspoons Calumet Baking 2 eggs
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