Apricot Turnover Cake

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Yield: 16 Servings
1/4 c butter,melted
1/2 c brown sugar,Firmly Packed
1 cn apricot halves,reserve juice
1 1/4 c flour
1 1/2 t baking powder
1/4 t salt
1/3 c shortening,that’s Crisco
1/2 c sugar
1 egg
1 t vanilla extract
1/2 c reserved apricot juice
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.

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