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Apricot Upside Down Cake Recipe
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To make Apricot Upside Down Cake for 8 you will need
Ingredients
Instructions
1. In a 9-inch skillet melt 3 tablespoons butter.
2. Remove from heat and sprinkle with 1/2 cup brown sugar.
3. Arrange on sugar 24 canned apricot halves.
Let stand while mixing batter.
4. Beat until very light 2 eggs.
5. Add, while beating, 1/4 tsp salt, 1 cup sugar and 1 tsp vanilla.
6. Heat to boiling point: 1/4 cup Pet Milk diluted with 1/4 cup
water and 1 Tbl shortening.
7. ea Beat into egg mixture.
8. Sift together: 1 cup sifted cake flour and1 tsp baking powder.
9. ea Add milk mixture beating quickly but thoroughly.
10. lb over apricots.
11. ea Bake in a moderate oven (350F) for 25 to 30 minutes or until
cake shrinks from sides of pan. Turn out while warm and serve with
Whipped Pet Milk Topping.
Serves 6.
That's all pretty straight forward. What it shows in the pictures
but not in the text is that the cake is baked in a cast-iron skillet
like a nice mess of cornbread.
Here's the topping though I can't help but think it's a tad redundant.
WHIPPED PET MILK (as a topping):
Soak for 5 minutes: 1/4 tsp granulated gelatin in 1 tsp cold water.
Scald in top of double boiler: 1/2 cup Pet Milk. Add gelatin and
stir until dissolved. Pour into bowl and chill until icy cold. Then
whip with rotary beater until stiff.
Fold in 1 Tbl powdered sugar and 1 tsp vanilla.
Makes about 1 1/2 cups...Serves 8.
Enjoy your Apricot Upside Down Cake
How much is in a cup?
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Tue 13 May 2008
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