Gingerbread Apricot Upside Down Cake
From Personal recipes, 1960
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 18. The excerpt below is the record exactly as published.
GINGERBREAD APRICOT UPSIDE DOWN CAKE Put Darigold butter ayd brown sugar in bottom of 7x11 inch pan, Place apricots face down in pan. Pour in gingerbread _ mix. Bake at 350 degrees 35-40 minutes. Serve with per whipped cream. 1 can apricots 1/3 c. Darigold butter “L pkg. gingerbread mix “1/2 c. brown sugar
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