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1
Preheat the oven to 375.
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2
Spray a 9-inch cake pan with vegetable spray.
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3
In a small bowl, stir 1 tablespoon of the sugar with the cinnamon.
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4
In a large bowl, whisk the flour with the remaining 1/2 cup of sugar, the baking powder, nutmeg, salt and baking soda.
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5
Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas.
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6
Make a well in the center of the flour and butter mixture and add the buttermilk and the beaten eggs.
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7
Stir with a fork, until a dough forms.
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8
Scrape the dough into the prepared cake pan and bake for 35 minutes, until the top is golden.
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9
Brush the top of the hot shortcake with the melted butter and sprinkle all over with the cinnamon sugar.
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10
Transfer the shortcake to a rack to cool for 10 minutes.
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11
In a small bowl, pour the brandy over the raisins and let stand for 20 minutes.
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12
In a large skillet, melt the butter.
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13
Add the peaches, cover and cook over moderately low heat until just softened, about 6 minutes.
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14
Reserve 1 tablespoon of the brandy.
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15
Add the remaining brandy, raisins, brown sugar and cinnamon to the skillet.
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16
Cook the peaches over moderate heat, stirring often, until glazed and crisp-tender, about 8 minutes.
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17
In a medium bowl, whip the cream with the reserved 1 tablespoon of brandy until soft peaks form.
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18
Remove the shortcake from the pan and transfer to a plate.
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19
Using a serrated knife, slice the cake in half horizontally; slide the top of the cake onto a plate.
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20
Spoon the peaches and sauce over the bottom of the shortcake.
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21
Top with the other half.
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22
Cut the cake into wedges and serve with a dollop of brandy whipped cream.
