Apricot Upside-down Gingerbread

Recipe By:
Corona
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  • Total Time 50 min Ico-add
  • Yield 16 Servings
  • Level Medium

Bread prepared out of ginger and apricots.
 

Ingredients

  • 3 tablespoons butter
  • 1 1/2 cups brown sugar
  • 1 to 1 1/2 cups drained canned apricots
  • 1/2 cup shortening
  • 2 eggs, beaten
  • 1 cup molasses
  • 2 1/2 cups sifted cake flour
  • 2 teaspoons baking soda
  • 2 teaspoons ginger
  • 1/2 teaspoon salt
  • 1 cup sour milk
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Directions

  1. 1. Melt butter in skillet, add 1 cup sugar gradually and stir until melted.
  2. 2. Arrange apricots, cut side up, to cover bottom of pan.
  3. 3. Cream shortening, add 1/2 cup sugar gradually and cream until fluffy.
  4. 4. Add beaten eggs and molasses and beat thoroughly.
  5. 5. Sift flour, soda, ginger and salt together.
  6. 6. Add alternately with sour milk in small amounts, mixing thoroughly after each addition.
  7. 7. Pour batter over apricots and bake in moderate oven (325° to 350°F) 35 to 50 minutes. Serve with whipped cream.