Apricot Upside-down Cake

An old favourite drawn from the archives. This one is from the early 1960’s though the tradition of baked fruit & sponge goes back to the mid nineteenth century.

Naturally the recipe states fresh apricots because they would hold a better ‘shape’ when baked than the tinned varieties available then. Modern tinned fruit is of far better quality and therefore can be used, without hesitation, to replace them 

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