A delectable gem of a dessert. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter and brown sugar in a large frying pan.
- Heat slowly and stir constantly until a light brown syrup forms.
- Add fruit juices. Pour syrup into cake pan; arrange apricot halves cut side up in the syrup.
- Preheat oven to 350°F.
- Sift remaining dry ingredients together.
- Cream shortening and sugar together; add egg and beat until fluffy.
- Add dry ingredients to the batter alternatively with the milk and vanilla.
- Pour batter over the apricots.
- Bake for 35 to 45 minutes, or until cake tests done.
- Remove from oven, let stand five minutes and turn out carefully onto serving platter, having the apricots on top.
- If desired, serve with whipped cream.
Nutrition Facts : Calories 468.7, Fat 17.6, SaturatedFat 7.6, Cholesterol 48.9, Sodium 167.9, Carbohydrate 75.8, Fiber 2.3, Sugar 55, Protein 4.4
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