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Upside Down Cake, Spanish, Apricot

Source of Recipe

San Francisco Examiner-Prudence Penny-1947


Recipe Introduction

Preheat oven to 350 degrees F.

List of Ingredients

1/3 C butter
1 C brown sugar
2 T apricot juice
1 T lemon juice
12 cooked apricots
1/2 C shortening
1/2 C white sugar
1 egg, well beaten
1 1/2 C sifted cake flour
2 tsp baking powder
1/8 tsp salt
1/2 C milk
1 tsp vanilla



Recipe

Melt sugar and brown sugar in a large, heavy, frying pan. Heat slowly and stir constantly until light brown sirup forms. Add fruit juices and arrange apricot halves on top, cut side up, in sirup.
Cream shortening and white sugar. Add egg and beat until light and fluffy.
Sift dry ingredients together 3 times. Add alternately with milk and vanilla to creamed mixture. Pour over apricots, careful not to disturb sirup. Bake 35-45 minutes. Let stand 5 minutes and turn out of pan carefully, having apricots on top.
Serve with whipped cream if desired.