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	* Exported from MasterCook * Apricot and Walnut Upside-Down Cake Recipe By :The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces butter -- (50 g) 1 tablespoon honey -- (15 mL) 8 ounces fresh apricots -- (225 g) 1 ounce walnuts -- (25 g) 1/4 teaspoon cinnamon -- (1 mL) 4 ounces margarine -- (110 g) 4 ounces soft raw cane sugar -- (110 g) 2 beaten eggs 8 ounces whole wheat flour -- (225 g) 1 teaspoon baking powder -- (5 mL) 4 tablespoons milk -- (60 mL) Preheat oven to 350F (180C/Gas Mark 4). Grease an 8-inch (20 cm) round cake pan. Cream the butter and honey together; spread around the inside of the greased pan. Halve and stone the apricots; roughly chop the walnuts. Sprinkle the cinnamon over the bottom of the pan then sprinkle the chopped walnuts over the cinnamon. Arrange the apricots, cut-side down, over the walnuts. Cream the margarine and sugar together; gradually beat in the eggs a little at a time. Sift in the flour and baking powder; tip in any bran left in the sieve. Fold in using a metal spoon. Add milk to bring the batter to a dropping consistency and pile it over the apricots. Spread to smooth evenly. Bake for 60 to 75 minutes. Cool in the pan 5 minutes then turn out upside-down onto a serving plate. This cake can be eaten hot or cold with shipped cream or custard. From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986. ISBN 0 7225 1224 4. Copyright : "1986" MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 10g Fat (60.7% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 129mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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