Apricot Upside Down Gingerbread Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Brown sugar | 1 1/2 Cup (16 tbs) | |
| Apricots | 1 1/2 Cup (16 tbs), drained | |
| Shortening | 1/2 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Molasses | 1 Cup (16 tbs) | |
| Cake flour | 2 1/2 Cup (16 tbs), sifted | |
| Baking soda | 2 Teaspoon | |
| Ginger | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sour milk | 1 Cup (16 tbs) |
Directions
Melt butter in skillet, add 1 cup sugar gradually and stir until melted.
Arrange apricots, cut side up, to cover bottom of pan.
Cream shortening, add 1/2 cup sugar gradually and cream until fluffy.
Add beaten eggs and molasses and beat thoroughly.
Sift flour, soda, ginger and salt together.
Add alternately with sour milk in small amounts, mixing thoroughly after each addition.
Pour batter over apricots and bake in moderate oven (325° to 350°F.) 35 to 50 minutes.
Serve with whipped cream, for 16.
Arrange apricots, cut side up, to cover bottom of pan.
Cream shortening, add 1/2 cup sugar gradually and cream until fluffy.
Add beaten eggs and molasses and beat thoroughly.
Sift flour, soda, ginger and salt together.
Add alternately with sour milk in small amounts, mixing thoroughly after each addition.
Pour batter over apricots and bake in moderate oven (325° to 350°F.) 35 to 50 minutes.
Serve with whipped cream, for 16.
Chef
