Prep 15 mins
Cook 35 mins
A delectable gem of a dessert. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 1⁄3 cup butter
- 1 cup dark brown sugar
- 2 (15 ounce) cans apricot halves, well-drained (reserve juice)
- 2 tablespoons apricot juice
- 1 tablespoon lemon juice (fresh is best)
- 1⁄3 cup shortening
- 1⁄2 cup granulated sugar
- 1 egg, well beaten
- 1 1⁄2 cups flour, sifted
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄2 cup milk
- 1 teaspoon vanilla extract
- 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 350Â°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.
I changed this recipe to fit what I had, and to make it more healthy: I used fresh apricots. I pressed one into a sieve in order to obtain 'juice'. I used 1/4 cup molasses, 1/4 cup honey, 1/4 cup brown sugar (instead of 1 cup brown sugar) for the sauce. I substituted whole wheat and therefore added 1/2 tsp more of baking powder, and again only used honey for the cake, not sugar. Be aware that the cake batter was a little stiff and didn't seem like it was enough, but it turned out fine. I was a little nervous about the flavor because of all the changes I made... BUT we gave it raving reviews, and all went back for seconds! It had a more wheat-y flavor, but the sweetness didn't make it taste TOO healthy. And the molasses accentuated the apricot flavor nicely. We'll make it again!!
We love apricots (either fresh or canned) and this is a great little reliable cake....especially served warm. I did subsitute butter for shortening and cut brown sugar back by 1/2 cup but that is because of trying to limit sugar intake. Would not rate this recipe if I had changed it completely so recommend it when you want a simple, comfort dessert. Thanks.......