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PEACH UPSIDE DOWN GINGER CAKE w/ AMARETTO CREME ANGLAISE
(or Cranberry-Orange Variation)

4 T butter
3/4 c light brown sugar
1/4 t cinnamon
1/4 t nutmeg
1/4 t ginger
6 firm, ripe peaches, peeled, pitted, sliced (2-3 cups)

1/2 c butter, room temp
1/2 c sugar
2 eggs
3 T light molasses
1 t vanilla
1 1/2 c flour
1 1/2 t ginger
1/2 t cinnamon
1/2 t baking soda
1/4 t cloves
1/4 t nutmeg
1/4 t salt
1/4 c boiling water

Preheat oven to 350F. Melt 4 T butter in 9" springform pan in oven.
When melted, stir in 3/4 c brown sugar and 1/4 t of cinnamon, nutmeg
and ginger. Heat just until sugar is melted. Remove from heat and
arrange fresh peach slices in single layer over the caramel. Set
aside. For batter: Cream 1/c c butter and 1/2 c sugar. Beat in
eggs, molasses, and vanilla until fluffy. In another bowl, combine
flour, spices, baking soda, and salt. Stir into creamed mixture,
alternating with boiling water, mixing just until creamy. Do not
overbeat. Carefully spoon batter over peaches in pan. Bake 30-40
minutes. Cool in pan 5 minutes before inverting on serving plate.
Serve w/ Amaretto Creme Anglaise.


Amaretto Creme Anglaise

2 c heavy cream
1/2 c sugar
3 large eggs
1/4 c amaretto

In a saucepan, scald the heavy cream. In a mixing bowl, combine
sugar and eggs. Beat hard with whisk until light colored and foamy.
Whisking constantly, slowly add hot cream. Pour into a saucepan
over medium heat. Cook the sauce gently, stirring constantly,
until just slightly thickened. Pour into a bowl, stir in amaretto.
Cool slowly. Refrigerate.

CRANBERRY-ORANGE VARIATION: Combine 2 c fresh cranberries and 1
seedless orange (chopped) into blender. Pulse to coarsely chop.
Spoon into a single layer over caramel. Sprinkle with 1/2 c golden
raisins. Follow rest of directions, as above for the cake batter.

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