Apricot upside down Cake*

Circa 1952. Although simple, this is a knock out.

1/4 cup melted butter

1 cup thightly packed brown sugar

1 can apricot halves in hvy syrup, reserve liquid

I cup sugar

3 eggs seperated

Large can all purpose flour

1 tsp baking powder

Beat egg whites to stiff peaks.In a 11 by 7 cake pan, pour melted butter. Cover bottom of pan  evenly with brown sugar, lined with apricot halves. In beaten yellow eggs, add 1/2 the apricot liquid, 1 cup sugar, and baking powder. If mixture is still too thick, add more liquid or cream sherry. Now, fold in the whites. Don’t over work the mixture. Don’t over fill the pan. Bake 45-55 minutes or until a deep golden brown.

Serve slightly warm, inverted with whipped cream of French clotted cream.

* Desserts and vegetables did not appear in my colored cookbook so are found on my blog.