Apricot Upside-down Cake

An old favourite drawn from the archives. This one is from the early 1960’s though the tradition of baked fruit & sponge goes back to the mid nineteenth century.

Naturally the recipe states fresh apricots because they would hold a better ‘shape’ when baked than the tinned varieties available then. Modern tinned fruit is of far better quality and therefore can be used, without hesitation, to replace them 

This entry was posted in Bakery, Cakes and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s