For those of you in Winter :-)



Caramelised Apricot Upside-down cake


¾ cup brown sugar + ½ cup extra
125g butter, chopped, at room temp
415g can apricot halves, drained on paper towel
2 eggs
1 cup self raising flour
1 teaspoon ground cinnamon
½ cup cream

Vanilla icecream to serve

Preheat oven to 180c. Lightly grease a 20cm round cake tine.

In a small saucepan, combine sugar and 60g butter. Stir over low heat
for 2-3 mins till smooth. Pour into cake tin, swirling to cover the
base. Top with apricot halves, cut side up.

In a small bowl, using an electric mixer, beat remaining butter and
extra sugar until pale and creamy. Add eggs, one at a time, beating well
after each addition.

Sift flour and cinnamon together. Fold into creamed mixture with cream.
Spoon over apricots and smooth the top.

Bake for 40-45 mins until cake is cooked when tested with a skewer.
Serve cut into wedges topped with the icecream.

(Other canned fruit of choice can be used, such as peaches or cherries
etc.)



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'