Thursday, May 8, 2014

Apricot Hippy Cake

Another Hippy recipe from Aunt Faye's personal collection.

Here's what you'll need:

1 - 8" - 9" Springform Pan brushed with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
I wrap the outside bottom and sides of the pan with a double layer of heavy duty foil.

6 TBS of softened Butter.
1/2 C Sugar
4 Egg Yolks
1 1/4 C packed plain Bread Crumbs
1/2 tsp Ground Ginger
3/4 C Whole Milk
4 Egg Whites
1 can (8 3/4oz.) un peeled Apricot Halves, well drained.

Heat oven to 350 degrees.
Cream Butter and Sugar until light and creamy.
Beat in Egg Yolks, one at a time, beating well after each one.

Combine Bread Crumbs and Ginger.
Add Crumbs and Milk alternately to the creamed mixture, beginning and ending with dry ingredients.

Pour half of the batter in the pan.
Bake for 10 minutes.
Remove from the oven and arrange the Apricot halves evenly over the baked cake.
Spread remaining batter over the Apricots.
Return to the oven and bake for 30 minutes.

Peace in the Kitchen!

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