Apricot Turnover Cake: 1st Pillsbury "Bake-Off" 1949

16 Servings

1/4 c butter, melted
1/2 c brown sugar, Firmly Packed
1 cn apricot halves, reserve juice
1 1/4 c flour
1 1/2 t baking powder
1/4 t salt
1/3 c shortening, that's Crisco
1/2 c sugar
1 egg
1 t vanilla extract
1/2 c reserved apricot juice

Bake at 350 degrees F. for 40 to 45 minutes. Makes 8x8x2-inch cake. Melt 1/4 cup butter in 8x8x2-inch pan; sprinkle with 1/2 cup firmly packed brown sugar; Drain 1 No. 2 can apricot halves, reserving juice for cake. Arrange 16 halves in bottom of pan. (The can I used didn't have that many halves, so I just cut up the ones I had into smaller pieces LuAnn) Sift together 1 1/4 cups (sifted-not necessary-LuAnn) flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
Cream 1/3 cup shortening (can use margarine, still tastes wonderful-LuAnn); add gradually 1/2 cup sugar, creaming well. Blind in 1 egg and 1 teaspoon vanilla; beat for 1 minute. Measure 1/2 cup apricot juice.
Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. Pour over apricot halves. Bake in moderate oven (350 degrees F.) 40 to 45 minutes. Cool a few minutes. Turn out on plate. Serve with cream.