Apricot Upside Down Cake

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Apricot Upside Down Cake

Postby Tina W » Fri Jul 17, 2009 4:58 am

This recipe is from the January 16, 1940 Daily Citizen News Paper in Arkansas.

Apricot Upside Down Spice Cake

In heavy 9 inch skillet, Melt 3 tablespoons butter;
add 1 cup light brown sugar, arrange halves of dried
aprecots( which have been cooked tender) over bottom of skillet.
Place in modrate oven while preparing following batter.

1/2 cup butter or substitute
1 cup light brown sugar
2 eggs, separated
1 1/2 cup sifted flour
3 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon cloves
1/2 cup milk

Cream butter, add sugar gradually, add egg yolks and
beat well.
Sift flour, bakingpowder, salt, and spoces together.
Add to creamed butter mixture 1/2 of sifted ingredients
at a time, alternating with milk. Fold in stiffly beaten
egg whites, pour over aprecots into skillet, Bake in
moderate overn ( 350) for 45 minutes.
Serves 6 to 8

Louise B
Tina W

"My soul is fed with needle and thread"
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Tina W
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Apricot Upside Down Cake

Postby CoyoteQuilts » Sun Oct 04, 2009 6:47 am

This sounds yummy!!
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