apricot down-side-up cake

★★★★★ 1
lolajmay avatar
By LOLA COLLINS
from EXETER, CA

MY MOTHER MADE THIS CAKE MANY TIMES FOR OUR FAMILY OF FIVE TO ENJOY. SHE BAKED SOMETHING EVERY WEEK, AND SO BAKING BECAME MY PASSION. THE COOK BOOK, WHERE THIS WONDERFUL RECIPE IS FOUND, WAS FROM 1942, AND HAS MANY KRAFT INGREDIENTS INCLUDED, BUT THE APRICOT CAKE IS THE BEST OF ALL. IRON SKILLETS ARE THE BEST FOR THIS CAKE. ONCE I NEEDED MORE THAN ONE RECIPE, SO I USED OUR BIG CAMP IRON SKILLET, THEN REALIZED I HAD NO CAKE PLATE LARGE ENOUGH. SEARCHED MY HOUSE AND FINALLY FOUND AN ACRYLIC TRAY, AND TALK ABOUT PANIC!! INVERTING THE CAKE ONTO THE TRAY ALMOST CAUSED DISASTER!! HEAVY!!

★★★★★ 1
serves 6-8
prep time 20 Min
cook time 50 Min

Ingredients For apricot down-side-up cake

  • 3T
    butter
  • 1 c
    brown sugar
  • 1 lg
    canned apricot halves
  • 4
    eggs
  • 1 c
    sugar
  • 1/4 c
    apricot juice
  • 1 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
    salt

How To Make apricot down-side-up cake

  • 1
    SEPARATE 2 EGGS,LEAVING THE OTHERS FOR THE CAKE. BEAT THE 2 EGG WHITES TO STIFF PEAKS--SET ASIDE MELT BUTTER IN AN IRON FRYING PAN (10 OR 12"). ADD BROWN SUGAR, STIR TILL MELTED TOGETHER. ARRANGE APRICOTS, CUT SIDE DOWN, ON THE SUGAR MIXTURE.
  • 2
    BEAT 2 WHOLE EGGS AND 2 YOLKS. ADD SUGAR AND APRICOT JUICE. MIX. ADD THE MIXED TOGETHER DRY INGREDIENTS; BLEND WELL. FOLD IN THE 2 STIFFLY BEATEN EGG WHITES. POUR THE BATTER OVER THE APRICOTS AND BROWN SUGAR.
  • 3
    BAKE @ 350o, 50 MINUTES, OR TILL DONE (jUST TOUCH THE TOP TO TEST) COOL SLIGHTY AND INVERT ONTO CAKE PLATTER. DON'T WAIT TOO LONG TO INVERT ONTO PLATTER. SERVE WITH: CREAM CHEESE WHIP 6-8 OZ.CREAM CHEESE,SOFTENED 3 T MILK, OR 1/2 & 1/2 2-3 T POWDERED SUGAR BLEND CREAM CHEESE WITH MILK, ADD POWDERED SUGAR AND BEAT UNTIL LIGHT AND FLUFFY. I USUALLY ADD EXTRA MILK TO MAKE MORE OF A SAUCE. THE SAUCE IS ALSO GREAT ON GINGERBREAD.

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