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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 9 |
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My Aunt Anne, who is a great cook, gave me a taste of this golden cake and I couldn't believe how delicious it was, says Ruth Ann Stelfox of Raymond, Alberta. Apricots give it an elegant twist from traditional pineapple versions. Ingredients:
2 cans (15 ounces each) apricot halves |
1/4 cup butter, cubed |
1/2 cup packed brown sugar |
2 eggs, separated |
2/3 cup sugar |
2/3 cup 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. Place butter in a greased 9-in. square baking pan; place in a 350° oven for 3-4 minutes or until melted. Stir in the brown sugar. Arrange apricot halves, cut side up, in a single layer over sugar.
2. In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored. Stir in reserved apricot juice. Combine flour, baking powder and salt; gradually add to egg yolk mixture. In another bowl, beat egg whites until stiff peaks form. Fold into yolk mixture.
3. Carefully spread over apricots. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Yield: 9 servings.
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