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Ingredients
- 3 Tbsp. unsalted butter melted
- 1/2 c. firmly packed brown sugar
- Â Â four 1/4-inch-thick fresh pineapple rings plus 2 Tbsp. finely minced fresh pineapple
- 6 x dry whole apricots plus 2 Tbsp. finely minced
- 1 c. all-purpose flour
- 1Â 1/4 tsp double-acting baking pwdr
- 1/4 tsp salt
- 1/3 c. vegetable shortening
- 1/2 c. granulated sugar
- 1 lrg egg
- 1 tsp vanilla
- Â Â whipped cream as an accompaniment
Directions
- In a buttered 9- by 1 1/2-inch round cake pan combine well the butter and the brown sugar and press the mix proportionately 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 mix.
- Into a small bowl sift together the flour, the baking pwdr, and the salt. In a bowl with an electric mixer beat the shortening and the granulated sugar till the mix is light and fluffy and beat in the egg and the vanilla. Add in the flour mix alternately with 1/3 c. water, beating after each addition, and stir in the minced pineapple, patted dry, and the minced apricots. Turn the batter into the pan, spreading it
- proportionately, and bake the cake in the middle of a preheated 350F. oven for 40 to 45 min, or possibly till a tester comes out clean. Let the cake cold in the pan for 5 min, invert it onto a serving plate, and serve it hot or possibly at room temperature with the whipped cream.
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