2 tbsp. butter, melted
1/2 c. brown sugar
6 canned cling peach halves, well drained
6 walnut halves
1 1/2 c. sifted Robin Hood flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. high grade vegetable oil
1 egg
2/3 c. milk
1 tsp. almond extract

Note: Have milk, egg and shortening at room temperature.

Combine butter and sugar and spread over bottom of 9 inch round cake pan. Place peaches and walnuts over brown sugar and cover with cake batter prepared from rest of ingredients. Sift dry ingredients, together into a bowl and add remaining ingredients and beat for 3 minutes. Pour batter over peaches and bake in a moderate oven (350 degrees) for 60 minutes. Allow cake to stand in pan for three minutes before inverting or serving on plate. Serve warm with whipped cream. Yield: 6-8.