1/4 cup of water
1/2 cup of common or almond flour
1/2 cup of butter or margarine, melted
1 cup of dried apricots, cooked
1 cup of cooked plums, pit removed
2 cups of all-purpose flour
2 tablespoons of active dry yeast
1 cup of sugar
1 egg
3/4 cup of milk
1 tablespoon of vanilla extract
whipped cream (optional)
1/4 cup of water
1/2 cup of common or almond flour
1/2 cup of butter or margarine, melted
1 cup of dried apricots, cooked
1 cup of cooked plums, pit removed
2 cups of all-purpose flour
2 tablespoons of active dry yeast
1 cup of sugar
1 egg
3/4 cup of milk
1 tablespoon of vanilla extract
whipped cream (optional)
Mix the water, flour, and 1/4 cup of melted butter or margarine
Spread this mixture into a 9.5-inch round cake pan and arrange the apricots and plums alternately
Sift together the flour and yeast
Beat in the remaining melted butter or margarine, adding the sugar gradually
Add the egg and beat until pale
Alternate adding the dry ingredients and milk, beating well after each addition
Add the vanilla extract
Pour this batter over the fruits and bake in a moderate oven (170°F) for 45 to 50 minutes
Turn the cake onto a serving plate, then turn it again so the fruit-covered top is facing up
Serve warm with whipped cream, if desired.
