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Apricot Funny Cake
Author/Submitted by:
Servings: 8
Categories:
Cakes
/
Desserts
/
Fruits
Ingredients: 1
Pie shell,
9" or 10", unbaked
1
cup
Dried apricots 1/2
cup
Granulated sugar 2
tablespoons
butter or margarine 1 1/4
cups
Sifted cake flour 1
teaspoon
Double-acting baking powder 1/2
teaspoon
Salt 3/4
cup
Granulated sugar 1/4
cup
Shortening,
such as Crisco
1/2
cup
Milk 1
teaspoon
Vanilla extract 1
Egg,
unbeaten
Directions:
1.
Day before: Make pie shell with high fluted edge, using your favorite piecrust recipe. Refrigerate.
2.
On the day: Cover apricots with water; cook until very tender- drain well, reserving liquid. Press well-drained, cooked apricots through food mill or sieve. Measure 1/2 cup of apricot puree; combine with 1/2 cup apricot liquid, 1/2 cup sugar; boil 1 min. Stir in butter; set aside to cool.
3.
Start heating oven to 350 F.
4.
Into large electric-mixer bowl, sift together flour, baking powder, salt, 3/4 cup sugar. Drop in shortening; pour in milk, vanilla.
5.
With mixer at low to medium speed, beat 2 min., scraping bowl and beaters as necessary. (*To mix cake by hand, beat briskly with spoon for same time periods as above, allowing 150 full, round-the-bowl strokes per minute.)
6.
Add egg; beat 1 min. longer. Pour into pastry-lined pie plate; gently pour lukewarm apricot sauce over batter. Bake 50 to 55 min., or till done. (Sauce will form layer between cake and pie shell.) Serve warm, as is or topped with ice cream or whipped cream.
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