| APRICOT UPSIDE-DOWN SKILLET CAKE |
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12 to 14 servingsTopping: 1 package (6 ounces) dried apricots 2 cups water 3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick, melted 1/3 cup packed brown sugar 1/3 cup drained canned crushed pineapple Cake: 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1 cup sugar 2 eggs 1 teaspoon vanilla extract 2 cups sifted cake flour 1 tablespoon baking powder 1 teaspoon salt 2/3 cup milk Preheat oven to 350ºF. Grease a 10-inch skillet with Crisco. If the skillet handle is not heat-resistant, crap handle with four thicknesses of aluminum foil. For Topping, simmer apricots in water in a large saucepan for 30 minutes or until plump and tender. Cool and drain well. Mix melted Crisco, brown sugar, and pineapple thoroughly. Arrange apricots in bottom of skillet. Spoon pineapple mixture over apricots. For Cake, cream Crisco, sugar, eggs, and vanilla extract in a large mixer bowl. Combine cake flour, baking powder, and salt; add to creamed mixture alternately with milk mixing until blended after each addition. Pour batter evenly over fruit. Bake at 350ºF for 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes in pan. Invert onto a serving plate and remove pan. |
