Here is one way back from 1949:
* Exported from MasterCook *
Apricot Turnover Cake: 1st Pillsbury "Bake-Off" 1949
Recipe By : Mrs. Joseph Arena of Forest Hills, NY posted by
LuAnn>TSR
Serving Size : 16 Preparation Time :0:45
Categories : A Must Try American Classics
Apricot Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- melted
1/2 cup firmly packed brown sugar
1 can/16count apricot halves -- reserve juice
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening -- that's Crisco
1/2 cup sugar
1 each egg
1 teaspoon vanilla extract
1/2 cup of reserved apricot juice
"There's old-fashioned goodness in this upside-down cake. Apricots in
brown sugar on top, apricot juice in the cake!"
Bake at 350 degrees F. for 40 to 45 minutes. Makes 8x8x2-inch cake. Melt 1/4
cup butter in 8x8x2-inch pan; sprinkle with 1/2 cup firmly packed brown sugar;
Drain 1 No. 2 can apricot halves, reserving juice for cake. Arrange 16 halves in
bottom of pan. (The can I used didn't have that many halves, so I just cut up
the ones I had into smaller pieces - LuAnn) Sift together 1 1/4 cups
(sifted-not necessary-LuAnn) flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon
salt Cream 1/3 cup shortening (can use margarine, still tastes
wonderful-LuAnn); add gradually 1/2 cup sugar, creaming well. Blind in 1 egg
and 1 teaspoon vanilla; beat for 1 minute. Measure 1/2 cup apricot juice. Add
alternately with dry ingredients to creamed mixture, beginning and ending with
dry ingredients. Blend thoroughly after each addition. Pour over apricot halves.
Bake in moderate oven (350 degrees F.) 40 to 45 minutes. Cool a few minutes.
Turn out on plate. Serve with cream.
Great "comfort" food!! - LuAnn
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NOTES : Copied by Tom Shunick
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