Recipe by mollypaul
A delectable gem of a dessert. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Top Review by PTKSmom
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!!
- 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
Directions See How It's Made
- 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.