| 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
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