Peach Orange Shortcake
2 cps sifted flour
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
1/3 cp butter or margerine
2/3 cp light cream
1 beaten egg
1 tsp shredded orange peel
4 cps sliced fresh peaches, lightly sugared
1 cp whipped cream
1 - Sift together dry ingredients, cut in butter until mixture is like coarse crumbs.
2 - Combine cream, egg and peel, add all at once to the dry ingredients.
3 - Stir just until moistened.
4 - Spread in a greased 8 x 8 x 1 1/2 inch baking pan.
5 - Bake in very hot oven, 450 degrees F. for 15 to 18 minutes.
6 - Remove from pan, cool on rack for about 3 minutes.
7 - Split into two layers.
8 - Place bi=ottom layer on serving plate.
9 - Set aside about 12 peach slices for garnish.
10 - Whip cream, spread about 3/4 on bottom cake layer.
11 - Put top layer on this and put remaining whipped cream and reserved peaches on top.