Title: Peach upside-down cake
 Categories: Cakes, Desserts
      Yield: 1 Servings
 
 
        3 TB butter
      3/4 c  brown sugar
        5    canned peach halves
        5    cherries
      1/3 c  butter
        1    egg
    1 1/4 c  flour
        1 ts baking soda
        1 ts cinnamon
        1 ts ground ginger
      1/4 ts ground cloves
      1/4 ts salt
      1/2 c  light molasses
      1/2 c  boiling water
  :          Whipped topping
  
  In an 8 by 8 inch-baking pan, melt 3 tablespoons butter. Add 1/4 cup
  brown sugar and blend. In hollow of each peach half, place a cherry.
  Invert peach halves in pan at corners and center. Cream butter and
  remaining 1/2 cup brown sugar. Add egg and beat well. Sift together
  flour, baking soda, cinnamon, ginger, cloves and salt. Combine
  molasses and water and add alternately with dry ingredients to
  creamed mixture. Pour mixture carefully over fruit. Bake 45-50
  minutes or until done. Let stand 5 minutes on cake rack. Invert over
  serving plate and remove pan. Serve warm with whipped topping.