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1/4 pound butter or margarine
1 cup brown sugar
1 can apricots
Melt butter slightly in a heavy frying pan. Spread evenly over this the brown sugar and then the apricots with the hollows up. Cover with the batter.
Batter
3 eggs
1 cup cake or pastry flour
1 cup sugar
1 teaspoon baking powder
5 tablespoons apricot juice
Beat the egg yolks, add sugar, apricot juice and flour sifted with the baking powder. Fold in the beaten egg whites. Pour over the first mixture and bake in a moderately hot oven. When done place cake plate on top of pan and turn over on plate. Serve with whipped cream. A pan 11 inches in diameter is not any too large.
Time in baking, 20 minutes. Temperature, 375°. Serves 12.
Canned pineapple or peaches may be used in either of the Upside Down Cake recipes.
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