1. Preheat oven to 350ºF
Bottom:
2. Spread butter on bottom and sides of a 9-inch pan.
3.
Spread the brown sugar evenly on the bottom only and pack firmly.
4. Arrange the peach halves cup side down on the
brown sugar.
5. Place the cherries in between.
Cake:
6. Cream shortening and sugar thoroughly.
7. Add eggs and vanilla.
8. Stir dry ingredients together first and then add to the creamed mixture alternately
with milk, ending with milk.
(If you are using a food processor, add all the other ingredients and blend until smooth.)
9. Carefully pour or spoon the batter over the fruit and brown sugar and spread evenly.
10. Bake for about
an hour.
11. Test for doneness.
12. Remove from the oven and immediately loosen the edges with an icing
knife or spatula.
13. Then immediately turn it onto a serving plate, leaving the pan on top for a little less than
a minute before removing.
14. You'll know when it's time to lift the pan when you see the fruit juices begin to
flow slightly and pull the cake from the pan.
15. Cool slightly before serving plain, with whipped cream, or with
creme fraiche.
Reheat *gently* or serve at room temperature the next day.
