2 (1 lb.) cans sliced cling peaches
3 tbsp. softened
butter
1/3 c. firmly packed brown sugar
1 tbsp. dark corn syrup
6 walnut halves
1 c. dark molasses
1/3 c. shortening
2 1/4 c. sifted flour
1 1/2 tsp. baking soda
1 1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 c. buttermilk
1 egg, beaten

Drain the peaches and pat dry with paper toweling. Spread the softened butter evenly in the bottom of a heavy 9 inch skillet. (Be sure it has a heat proof handle). Sprinkle in the sugar and then the corn syrup. Arrange the sliced peaches and walnut halves to cover the bottom completely. Heat the molasses and shortening until shortening melts, then set aside to cool slightly. Sift dry ingredients and pour over peaches. Bake in a moderately slow oven, 325 degrees, for about 1 hour or until done. Allow to cool 5 minutes before turning from pan. Makes 6 servings.