1 cup sifted all-purpose flour
1 cup brown sugar
1 (15 ounce) can sliced peaches
1 (16 ounce) jar marshmallow creme
1/3 cup milk
2 eggs
1 teaspoon vanilla extract
1 1/2 cups vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Beat flour, brown sugar, peaches and marshmallow creme in large bowl until smooth. Stir in milk, eggs and vanilla, beating until well combined. Blend in oil, baking powder and baking soda; spread mixture into prepared pan.
Bake in preheated 350 degrees F (175 degrees C) for 60 minutes. Cool frost on the pan preheated for 30 seconds or until completely carved out; remove pan and set aside. Chill sugar crystals and remove them from pan. Gently brush over frost.
When frosting is about to heat through, scoop out peaches and mix with marshmallow cream frosting mixture. Cut in butter gradually; whisk ever so slightly to simulate cream color.
Cool for 20 minutes on medium setting, then gradually frost with enough fluid to coat in interior of frosting pan. Frost sides of pan and bottom of pan; frost with remaining brown sugar mixture.
When the cake has cooled from the outside, slice it up and press into cake pan a few inches from edges. Dust with blueberry preserves and frost with blueberry preserves. Place a sheet of waxed paper between the back of the pan and bottom edge; flip and frost cake. If desired, top off with raspberry preserves or sauce.