 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
|
Apricot give this cake and elegant twist from the traditional pineapple version. Ingredients:
2 (15 ounce) cans apricot halves |
1/4 cup butter or 1/4 cup margarine |
1/2 cup packed brown sugar |
2 eggs, separated |
2/3 cup sugar |
2 2/3 cups cake flour |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. Drain apricots, reserving 3 Tablespoons juice (discard remaining juice or save for another use); set aside.
2. Place butter in a greased 9 inch baking pan; place in a 350°F oven for 3-4 minutes or until melted.
3. Stir in the brown sugar.
4. Arrange apricot halves, cut side up, in a single layer over sugar.
5. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon colored.
6. Gradually beat in sugar.
7. Stir in reserved apricot juice.
8. Combine flour, baking powder, and salt; gradually add to egg yolk mixture.
9. In another mixing bowl, beat egg whites until stiff.
10. Fold into yolk mixture.
11. Carefully spread over apricots.
12. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean.
13. Cool for 10 minutes before inverting onto a serving plate.
|
|