Prune and apricot upside-down cake

Prune and apricot upside-down cake

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From
Encyclopedia of Food and Cookery

Fruit layer

Ingredients

Quantity Ingredient
30g butter
4 tablespoons brown sugar
12 dessert prunes, stoned
12 dried apricots
4 glace cherries
8 blanched almonds

Cake

Quantity Ingredient
60g butter
55g sugar
few drops natural vanilla extract
1 egg, beaten
150g self-raising flour
pinch salt
2 1/2 tablespoons milk

Method

  1. For the fruit layer, melt butter in an 18 cm square cake tin. Sprinkle evenly with sugar, and arrange prunes, apricots, cherries and almonds on glaze in an attractive pattern.
  2. To make cake, cream butter with sugar until light and fluffy. Add vanilla and egg and mix well. Sift flour with salt and fold in alternately with milk. Spoon cake mixture carefully over fruit and almonds, taking care not to disturb arrangement.
  3. Bake in a preheated moderate oven (180°C) for 25 minutes or until the cake is cooked. Turn out, leaving fruit side up. For a dessert, serve warm with cream; cool if serving as a cake.
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