-
Preheat oven to 350 degrees Fahrenheit.
-
Heat the cran-cherry juice in a small sauce pan over medium-high heat and bring to a boil. Take off heat and add the dried cherries. Set aside.
-
Cut the peacotums in half and remove the pits. Remove the skin and then place the peacotums in a medium-sized bowl. Mash with a pair of forks or a potato masher until the peacotums reach a jelly-like consistency (smooth with some chunks)
-
Mix the brown sugar and the Cinnamon and Spice Instant Oatmeal packet together.
-
Melt the butter in a 9 or 10 inch cast iron skillet (or any oven-proof skillet).
-
Press the sugar and oatmeal mixture into the butter, making sure it is evenly spread throughout the bottom of the skillet.
-
Pour the maple syrup over the brown sugar and oatmeal mixture but don't stir it.
-
Drain the cherries and save the soaking liquid (cut the cherries into smaller pieces if desired).
-
Place the mashed peacotums, cherries, and pecans over the brown sugar mixture.
-
Sift together flour, baking powder, baking soda, and salt in a bowl. Set aside.
-
In a large mixing bowl, beat butter until smooth. Gradually add granulated sugar and beat until fluffy. Beat in the vanilla extract and egg.
-
Pour the saved cherry soaking liquid into a measuring cup and then add the buttermilk to equal 2/3 cup.
-
Alternate adding 1/3 cup of the flour and buttermilk mixtures to the sugar mixture, beating gently in between. Don't over beat.
-
Bake for 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Run a rubber spatula around the edge of the skillet and then let the cake cool for 5 minutes.
-
Place a plate that is larger than the skillet on top and invert the skillet. Let it rest inverted for a couple of minutes and then gently remove the skillet. Serve warm.