Name: Pineapple Apricot Upside-Down Cake
Ingredients: 3 tb Unsalted butter; melted; 1/2 c Firmly packed brown sugar; Four 1/4-inch-thick fresh pineapple rings; ; plus 2 tablespoons finely chopped; ; fresh pineapple; 6 Dried whole apricots plus 2 tablespoons; ; finely chopped; 1 c All-purpose flour; 1 1/4 ts Double-acting baking powder; 1/4 ts Salt; 1/3 c Vegetable shortening; 1/2 c Granulated sugar; 1 lg Egg; 1 ts Vanilla; Whipped cream as an accompaniment

Love will flow from one to another, when each is prepared to be known as the repentant sinner he is at the Cross of Jesus. When the barriers are down and the masks are off, God has a chance of making us really one. But there is also the added joy of knowing that in such a fellowship we are “safe.” No fear now that others may be thinking thoughts about us or having reactions toward us which they are hiding from us. In a fellowship which is committed to walk in the light beneath the Cross, we know that if there is any thought about us it will quickly be brought into the light, either in brokenness and confession (where there has been wrong and unlove), or else as a loving challenge, as something that we ought to know about ourselves.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		May 1991	1	servings

INGREDIENTS

3	tb	Unsalted butter; melted
1/2	c	Firmly packed brown sugar
		Four 1/4-inch-thick fresh pineapple rings
		; plus 2 tablespoons finely chopped
		; fresh pineapple
6		Dried whole apricots plus 2 tablespoons
		; finely chopped
1	c	All-purpose flour
1 1/4	ts	Double-acting baking powder
1/4	ts	Salt
1/3	c	Vegetable shortening
1/2	c	Granulated sugar
1	lg	Egg
1	ts	Vanilla
		Whipped cream as an accompaniment

INSTRUCTIONS

In a buttered 9- by 1 1/2-inch round cake pan combine well the butter and
the brown sugar and press the mixture evenly onto the bottom of the pan.
Cut the pineapple rings in half and arrange them, patted with paper towels,
and the whole apricots, smooth sides down, decoratively on the sugar
mixture.
Into a small bowl sift together the flour, the baking powder, and the salt.
In a bowl with an electric mixer beat the shortening and the granulated
sugar until the mixture is light and fluffy and beat in the egg and the
vanilla. Add the flour mixture alternately with 1/3 cup water, beating
after each addition, and stir in the chopped pineapple, patted dry, and the
chopped apricots. Turn the batter into the pan, spreading it evenly, and
bake the cake in the middle of a preheated 350F. oven for 40 to 45 minutes,
or until a tester comes out clean. Let the cake cool in the pan for 5
minutes, invert it onto a serving plate, and serve it warm or at room
temperature with the whipped cream.
Gourmet May 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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