Apricot Funny Cake
9" or 10", unbaked
butter or margarine
Sifted cake flour
Double-acting baking powder
such as Crisco
On the day: Cover apricots with water; cook until very tender- drain well, reserving liquid. Press well-drained, cooked apricots through food mill or sieve. Measure 1/2 cup of apricot puree; combine with 1/2 cup apricot liquid, 1/2 cup sugar; boil 1 min. Stir in butter; set aside to cool.
Start heating oven to 350 F.
Into large electric-mixer bowl, sift together flour, baking powder, salt, 3/4 cup sugar. Drop in shortening; pour in milk, vanilla.
With mixer at low to medium speed, beat 2 min., scraping bowl and beaters as necessary. (*To mix cake by hand, beat briskly with spoon for same time periods as above, allowing 150 full, round-the-bowl strokes per minute.)
Add egg; beat 1 min. longer. Pour into pastry-lined pie plate; gently pour lukewarm apricot sauce over batter. Bake 50 to 55 min., or till done. (Sauce will form layer between cake and pie shell.) Serve warm, as is or topped with ice cream or whipped cream.
Day before: Make pie shell with high fluted edge, using your favorite piecrust recipe. Refrigerate.