Instructions: Spicy gingerbread makes a delicious partner to peaches or nectarines in this unusual version of the classic American dessert - upside-down cake. The cake batter is spooned on a layer of sliced fruit. When turned upside down after baking, the fruit slices glow under a buttery brown-sugar glaze that drips delicately down the sides of the cake.

1 cup firmly packed light brown sugar
6 tablespoons butter, melted (3/4 stick; see note)

3 peeled peaches (see note) or unpeeled nectarines 2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom (optional)

1/2 teaspoon salt
1/2 cup dark molasses
1 cup boiling water
1 scant cup melted butter (2 sticks; see note), or safflower oil 1 cup granulated sugar
2 eggs, lightly beaten
2 teaspoons finely grated orange peel (orange part only; optional)

Whipped cream (optional)

Preheat oven to 350 degrees.

Butter sides of a 10-by-3 inch spring form pan. Stir brown sugar into the 6 tablespoons melted butter; spread evenly in bottom of pan.

Peel and pit peaches; cut into 1/2 inch-wide slices. (If using nectarines, do not peel.) Arrange slices (packed closely together) in concentric circles on sugar in pan.

Sift together flour, baking soda, cinnamon, ginger, nutmeg, cardamom (if used) and salt; set aside.

Combine molasses and the water in a bowl; set aside.

In a large bowl beat the 1 cup melted butter and granulated sugar until light. Beat in eggs and orange peel (if used). Add the molasses mixture. Stir in dry ingredients; beat until well-blended.

Pour batter into the peach-lined pan. Bake until cake tester comes out clean or cake springs back when lightly touched in center (about 1 hour). Cover top of cake with aluminum foil if it begins to burn at the edges.

Allow cake to cool in pan for 30 minutes. Invert cake on serving platter, remove cake pan, and allow glaze to drip down sides of cake. Serve while still warm or at room temperature with whipped cream.

Editors note: We made the cake using butter, increasing cinnamon to 1 teaspoon, nutmeg to 1/4 teaspoon, and adding 1/4 teaspoon ground cloves and 1 teaspoon vanilla, omitting optional cardamom.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Note: To peel peaches, submerge them in boiling for 30 to 60 seconds and then into cold water for 20 seconds. Skin should slip right off.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.