Apricot madeira upside-down cake from missing magazine

A weekend afternoon is spent baking an old-fashioned cake. What's not to like?

I like it!

I realised recently that I don't bake many cakes. Mainly because, with just 2 moderately hungry people in the house (and one ravenous Tabitha cat), a large cake won't get finished in one day, and most cakes are best eaten the same day.  That's why I bake cookies. Hello cookie...

Then I felt like something old skool. Something that would make me feel like an honorary member of the Country Women's Association.  This recipe from super food ideas magazine ('only $2.95!') fits the bill.  And if you'll bear with me, I will tell you a story.

Well, I made this lovely apricot upside-down cake that the CWA would be proud of . The photos turned out quite pretty, too. Then I uploaded the photos to this blog I have, with the recipe to be added another time.  A couple of days later, I couldn't remember where the recipe was from (I hear shouts of "super food ideas!" and "he's behind the tree!" in the background).

I swear I went through every one of the 50 or so magazines that are strewn around my dining table and living room. Still couldn't find it.  Then a couple of weeks later, I spy the brightly coloured cover of the missing magazine, peeking out from under some (unpaid) bills.  The rest is history. The End.

Apricot Madeira Upside-down cake

serves 8

Ingredients

Topping

800g apricot halves in natural juice
200g butter, softened
3/4 cup caster sugar
2 tsp finely grated orange rind
2 eggs
2 cups self-raising flour
3/4 cup milk
1/2 cup icing sugar
1/4 cup toasted flaked almonds

Method
1.  Preheat oven to 180C.  Grease a 5cm-deep, 20cm base square cake pan. Line base and sides with baking paper.
2.  Drain apricots, reserving 1 cup of juice.  Pat apricots dry with paper towel. Arrange cut-side up in the pan.
3. Use an electric mixer to beat the butter, caster sugar and orange rind until pale and creamy.
4.  Add eggs, one at a time, beating to combine.  Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk.
5.  Spread mixture over apricots.  Smooth the top of the batter. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean.  Stand in pan for 10 minutes.
6. Meanwhile, place icing sugar and reserved juice in a saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar has dissolved. Increase heat to high and bring to the boil. Boil without stirring for 4-5 minutes or until the mixture thickens.
7. Turn the cake out onto a plate. Pour over the sugar mixture and sprinkle with almonds.
Recipe adapted from super food ideas (August 2010)

Good ol' country ingredients, including tinned apricot halves, flour, raw caster sugar, eggs, butter, orange zest and flaked almonds

The apricot halves are placed in the base of the baking tin and the batter is smoothed over the top.  The baked cake is tipped out of the tin when cooked (hence the 'upside-down'!)

The cake is topped with flaked almonds and the syrup.

A moist, delicious cake.

Honorary member of the CWA?  Nah, how about life member??