A mixture of apricots and honey covered with a light sponge, Upside-Down Apricot Cake can either be served as tea-time treat or as a dessert.
1 teaspoon butter
2 tablespoons clear honey
14 oz. canned apricot halves, drained
4 oz. sugar
6 oz. flour, sifted with
1 ½ teaspoons baking powder
3 tablespoons milk
Preheat the oven to moderate 350°F (Gas Mark 4, 180 deg C). Using the teaspoon of butter, grease the bottom and sides of an 8 -inch round cake tin. Cut 1 ounce of the remaining butter into small pieces and dot them over the base of the tin. Spoon the honey into the tin. Arrange the apricot halves, cut side uppermost, in the tin. Set aside.
In a medium-sized mixing bowl, beat the remaining butter with a wooden spoon until it is soft and creamy. Add the sugar and cream it with the butter until the mixture is light and fluffy. Add the eggs, one at a time, beating well until they are thoroughly blended. Using a large metal spoon, fold in the flour mixture. Stir in the milk.
Spoon the batter into the cake tin, and smooth it over with the back of the spoon. Place the tin in the oven and bake for 50 minutes to 1 hour or until the cake is golden brown and a skewer inserted, m into the centre comes out clean.
Remove the tin from the oven and allow the cake to cool for 5 minutes. Run a knife around the edge of the cake. Invert a serving dish over the cake tin and reverse the two. The cake should slide out easily.
Either serve the cake immediately or set it aside to cool before serving.