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| APRICOT CHERRY TURNOVER
CAKE |
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- 2¼ cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup butter
- 1¼ cups granulated sugar
- ¾ cup milk
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- 8 egg yolks
- 1 teaspoon vanilla
- Brown sugar
- 5 cups canned apricot halves
- Maraschino cherries
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Sift flour. Measure and sift again with baking powder and salt.
Cream butter with sugar and 2 tablespoons milk until light. Beat
egg yolks light and add to creamed mixture. Add vanilla to milk
and add alternately with dry mixture to creamed mixture. Spread
a pan with butter. Over this pack a ¼ inch layer of brown
sugar. Drain apricots and dry between towels. Press a cherry
into each. Place apricots, cut side down, on sugar. Pour batter
over fruit. Bake at 350° F. for 1 hour. Turn out upside down. |
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