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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A delectable gem of a dessert. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1/3 cup butter |
1 cup dark brown sugar |
2 (15 ounce) cans apricot halves, well-drained (reserve juice) |
2 tablespoons apricot juice |
1 tablespoon lemon juice (fresh is best) |
1/3 cup shortening |
1/2 cup granulated sugar |
1 egg, well beaten |
1 1/2 cups flour, sifted |
1 teaspoon baking powder |
1/8 teaspoon salt |
1/2 cup milk |
1 teaspoon vanilla extract |
Directions:
1. Melt butter and brown sugar in a large frying pan.
2. Heat slowly and stir constantly until a light brown syrup forms.
3. Add fruit juices. Pour syrup into cake pan; arrange apricot halves cut side up in the syrup.
4. Preheat oven to 350°F.
5. Sift remaining dry ingredients together.
6. Cream shortening and sugar together; add egg and beat until fluffy.
7. Add dry ingredients to the batter alternatively with the milk and vanilla.
8. Pour batter over the apricots.
9. Bake for 35 to 45 minutes, or until cake tests done.
10. Remove from oven, let stand five minutes and turn out carefully onto serving platter, having the apricots on top.
11. If desired, serve with whipped cream.
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