RECIPE OF THE WEEK

Press, Volume XCIX, Issue 29189, 27 April 1960, Page 3

RECIPE OF THE WEEK

I * I Upside-Down Cake Upside-down cakes are decorative to look at with ( ] their nutty, glazed toppings. I And they are quick and easy J to make, for once they are into the oven that is the end of it. They come out of the tin and are ready, finishing touches all in place. This one is a delicious prune sponge, with an interesting squared 2 topping of walnuts and cher- > [J ries. s Ingredients: 2oz butter 3 cup brown sugar Walnuts Cherries O 4oz butter ( Q 1 cup sugar O 1 egg 4oz prunes 1 breakfast cup flour 2 teaspoon bicarbonate of I soda 1 teaspoon salt 2 1 teaspoon cinnamon O Method: Cut a piece of but- J ter paper to fit the bottom of an eight inch square tin neatly. Cream 2oz butter with two thirds of a cup of brown sugar and spread over the paper. Arrange walnut quarq ters in two straight lines in < neach direction, cutting the area into nine even squares. ] Decorate the centre of each with walnut half, flat side up, and two pieces of cherry. Cook prunes slightly and cut into small pieces, discarding stones. Cream butter with q half a cup of sugar and beat < Din one egg. Sift in all dry I ingredients including soda, then add prunes and mix well. Spread out over the base without disarranging. Bake at 400 degrees about half an hour. Turn out and strip the butter paper off immediately, taking care to leave the top- £ ping in place. 1