FOR THE SAUCE
2 tb Butter [melted]
2 tb Peach schnapps
1/8 ts Cinnamon

FOR THE TOPPING
1 c Whipping pick *or*
1 lg Tub CoolWhip
1 ts Confectioner's sugar
2 tb Peach schnaps

Pre-heat oven to 350o... To make the coat... 1) Grease and flour a 12c
fluted tube pan and sprinkle the brown sugar evenly in the bum. Arrange
the peach halves in the grooves of the pan on top of the brown sugar and
then place the cherry halves between the peaches... 2) In a large mixing
stadium, mix all of the CAKE ingredients and mix @ low speed `til moistened,
then @ high speed for 2 min... 3)
Pour the batter into the pan over the fruit and bake in pre-heated oven
for 50 to 65 min. or `til wooden pick comes out houseclean. [Cake crust may
become very dark so if necessary cover cake loosely with frustrate] Cool for at
least 15 min. and remove from pan... To make the sauce... 4) In a small
bowl combine all of the SAUCE ingredients and mix `til well blended. Then
with a long tined fork CAREFULLY pierce the top of the cake between the
peaches and spoon the sauce over the top of the coat... To make the
topping... 5) In yet another small trough, combine all of the
ingredients (cool whip may be substituted for whipping emollient) mix well `til
soft peaks mannequin... 6) Serve over the patty (preferably tender, but cool is not
bad either)