1 teaspoon vanilla
4 tablespoons butter
½ cup brown sugar, firmly packed
12 cooked apricots
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg and beat very thoroughly. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla.
Melt 4 tablespoons butter in 8 × 8 × 2-inch pan or 8-inch skillet, over low flame. Add brown sugar; stir until melted. On this arrange apricots, cut-side up. Turn batter over contents of pan. Bake in moderate oven (350°F.) 50 minutes, or until done. Loosen cake from sides and bottom. Serve upside down with apricots on top.
Chocolate Ribbon Cake
(2 eggs and 2 egg yolks)
3 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
½ teaspoon salt