Name: Gingerbread Peach Upside Down Cake
Ingredients: 2 cups brown sugar; 2 or 3 eggs; 1 cup melted butter; 1 cup baking syrup; 1 cup sour milk; 1/4 teaspoon ginger; 1 teaspoon cinnamon; 1/8 teaspoon nutmeg; 4 cups flour; 2 teapoons soda; 1 teaspoon cream of tartar (last two ingredients mixed in sour milk)

Description

This classic recipe for old fashioned gingerbread peach upside down cake was developed by my mother-in-law Margaret for a November 1934 college Home Economics class.

Scale

Ingredients

2 cups brown sugar
2 or 3 eggs
1 cup melted butter
1 cup baking syrup
1 cup sour milk
1/4 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
4 cups flour
2 teapoons soda
1 teaspoon cream of tartar (last two ingredients mixed in sour milk)

Instructions

None Given! No doubt the recipe was designed to test Margaret’s baking skills – and now ours.