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Apricot Turnover Cake

1/4 cup butter, melted
1/2 cup firmly packed brown sugar
1 can/16count apricot halves, reserve juice
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening (Crisco) or margarine
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup reserved apricot juice

Melt 1/4 cup butter in 8x8x2-inch pan; sprinkle with 1/2 cup firmly
packed brown sugar; Drain 1 No. 2 can apricot halves, reserving
juice for cake. Arrange 16 halves in bottom of pan. Sift together
1 1/4 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
Cream 1/3 cup shortening, add gradually 1/2 cup sugar, creaming
well. Blind in 1 egg and 1 teaspoon vanilla; beat for 1 minute.
Measure 1/2 cup apricot juice. Add alternately with dry ingredients
to creamed mixture, beginning and ending with dry ingredients.
Blend thoroughly after each addition. Pour over apricot halves.
Bake in moderate oven (350 degrees F.) 40 to 45 minutes. Cool a
few minutes. Turn out on plate. Serve with cream.

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