1/4 c. butter
1/2 c. brown sugar, packed
1 can sliced peaches, drained
Maraschino cherries, cut in halves
1/4 c. nuts, chopped

Melt butter in 9" or 10" cake pan. Sprinkle sugar evenly over butter. Arrange peach slices and cherries in attractive pattern on top of sugar. Sprinkle with nuts.

CAKE BATTER:

1 1/2 c. sifted cake flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 c. soft shortening
2/3 c. milk
1 tsp. vanilla
1 Texas egg

Mix well and put into cake pan. Bake 40 minutes in 350 degree oven. When cake is done, turn the pan upside down and serve.

SCOTCH PEACHES: In butter in skillet, saute drained canned Texas peach halves, topped with generous sprinkling of brown sugar, until piping hot. Serve this dessert hot, topped with sour cream. Really marvelous.

HOT PEACH MARLOW: Fill Texas peach halves with canned crushed pineapple; top with marshmallows; broil until golden.