Prune and Apricot Upside Down Cake
|Butter||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Lemon rind||1⁄2 Teaspoon|
|Stewed apricot halves||1⁄2 Cup (8 tbs)|
|Stewed prune halves||1⁄2 Cup (8 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Egg||1 , beaten|
|Milk||1 Cup (16 tbs)|
|Flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||4 Teaspoon|
1.Start by preheating the oven to 350F degrees
2.In a bowl, cream butter and lemon rind, add sugar gradually; cream until fluffy.
3.Spread in 8x8x2 inch pan; arrange apricots and prunes on top.
4.Cream shortening, gradually add sugar; cream until fluffy; add egg in thirds, beating well after each addition.
5.Sift dry ingredients together and stir into creamed mixture alternately with milk.
6.Pour batter carefully over fruit.
7.Bake in the oven for 50 minutes.
8.Invert; remove from pan.
9.Serve with ice cream