Peaches & Ginger Cake

Indian River Natural

Peaches & Ginger are a match made in heaven. Create a much loved desert with this delectable PEACH & GINGER CAKE and keep your family happy and contented 

Grease a 10 inch round cake pan or a 9×13 rectangular baking pan. Mix together:
1/3 cup melted butter
1/2 cup brown sugar
Spread evenly in the bottom of the pan.
Cover the entire bottom of the pan with thick-cut peach slices, peeled or unpeeled. About 4 or 5 large Indian River Natural Georgia Peaches.

Dissolve together:
1 1/4 teaspoons baking soda
2/3 cup boiling water
Set aside.
Sift together:
1 2/3 cups flour
1 1/4 tsp baking powder
pinch salt
3 tsp powdered ginger
Cream together until light and fluffy:
1/2 cup butter
2/3 cup molasses
1/2 cup brown sugar

Beat in:
1 large egg
Add all at once, the dry ingredients, the baking soda and water mixture, along with:
2 tbsp freshly grated ginger root
Mix for an additional minute until smooth then pour over the peaches in the prepared pan. Bake in a 350 degree F oven for about 40-50 minutes or until a wooden toothpick inserted in the center comes out clean. Serve warm with vanilla whipped cream.
Vanilla Whipped Cream Recipe
2 cups whipping cream
4 tbsp powdered sugar (icing sugar)
2 tsp pure vanilla extract
Whip together to firm peaks.