1/4 c. butter, softened
1/2 c. firmly packed brown sugar
1 (16 oz.) can peach slices, drained
18 maraschino cherries
1/2 c. shortening
1 c. sugar
1 tsp. vanilla extract
2 c. sifted cake flour
1 tbsp. baking powder
1 tsp. salt
2/3 c. milk

Combine butter and brown sugar; stir and spread in a 13 x 9 x 2 inch pan. Arrange peach slices in a single layer over brown sugar mixture. Place cherries between peach slices; set aside. Cream shortening; gradually add sugar, beating until smooth. Add eggs and vanilla; beat until combined. Combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Spoon batter evenly over peach slices. Bake at 350 degrees for 40 minutes or until cake tests done. Cool five minutes; invert cake on serving platter. Yields: 15 servings.