Apricot Upside-Down Skillet Cake (1961)

• 1/4 cup butter
• 1 cup brown sugar
• 2 cups apricots, stewed or canned halves
• 3 eggs, beaten light
• 1 cup sugar
• 1 cup flour
• 5 tbspns hot water
• 1 tspn baking powder
• Whipped cream

Melt butter and brown sugar in a 10-inch skillet. Pour the apricots over this.  Beat eggs until very light, and add remaining ingredients to the eggs.

Pour egg mixture over the apricots in the skillet.  Bake at 350 degrees for 30 minutes. Cool, then turn over onto a platter.  Serve topped with whipped cream.

More "Lost" Apricot Recipes
Farmer's Apricot Pecan Candy (1970)

California Christmas Brandy Cake (1980)

(Origin - "Measure for Pleasure" Featuring Hyllningsfest Smorgasbord" by The Bethany College Auxiliary, of Bethany College in Lindsborg, Kansas, 1961. This recipe was from Esther Arvid Wallin, "Wife of Bethany Piano Professor, 1925 to 1948.") 

Farmer's Apricot Pecan Candy (1970)

• 1 lb confectioners sugar
• 6 tbspns melted butter
• 2 tbspns orange juice
• 1/2 tspn vanilla
• 1 cup chopped pecans or walnuts
• 1 11-oz package of dried apricots, ground (about 1 1/2 cup)

Combine sugar, butter, orange juice and vanilla.  Add apricots.  Mix, then knead in a bowl until ingredients are well mixed.

Form into 1-inch balls. Roll in chopped pecans or walnuts. Store in refrigerator or freezer in covered container.  Flavor improves with storage.  Makes six dozen candies.

If you like, you can omit the chopped nuts, and roll the candy balls in 1 1/2 cups shredded coconut.

(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)

More from "Homemade Candy"

Farmer's Chocolate Caramels (1970)

Farmer's Homemade Marshmallows (1970)

Farmhouse Buttered Dates with Cashews (1970)