Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Spanish Apricot Upside Down Cake




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.