1 1/2 c. butter, divided
1 1/3 c. all-purpose flour
5 eggs
1 1/3 c. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. almond extract
1 c. light brown sugar
1/2 c. honey
1 (30 oz.) can peaches, drained and sliced
Maraschino cherries
1/2 to 1 c. chopped pecans

Blend 1 cup butter with flour until well mixed. Beat in eggs, one at a time, then beat in granulated sugar, baking powder, salt and almond extract. Beat mixture until thoroughly combined. Set aside.

Preheat oven to 350°F.

Melt remaining butter in cast iron frying pan or any other oven-proof skillet measuring at least 9 inches in diameter, but not more than 12 inches. Add brown sugar; mix well. Add honey and blend thoroughly. Remove from heat and arrange peach slices in decorative pattern, using cherries for accent and color. Sprinkle pecans in corners and over tops of peaches.

Cover fruit with batter, spreading carefully with spatula to distribute evenly. Allow at least 1-1/2 inches between batter and rim for expansion during baking.

Bake in oven 30 minutes, or until toothpick inserted in center comes out clean.

Do not turn over at this time. The cake should be placed on rack and allowed to cool in order to avoid damaging tender cake. When cake is completely cool, invert skillet onto platter or cake dish. The cake is best stored, covered, at room temperature.