kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
- Local time
- 10:13 PM
- Messages
- 5,261
I cheat when ever I can
My Cheat Version - Apricot Gingerbread Up-Side Down Cake
makes 3 mini loaves
Ingredients:
3 aluminum mini loaf pans
3 Tbsp. Butter, divided
7 1/2 Tbsp. Brown Sugar, divided
1 can Halved Apricots, drained well
1 box Gingerbread Mix (follow the directions of the box)
Preheat the oven to 350°F
Method:
Place the loaf pans on a small sheet pan
Add 1 tablespoon of Butter in each pan
Put the pans into the pre-heating oven to melt the Butter
Remove the pans from the oven and stir in the Brown Sugar (that's 2 1/2 Tbsp. sugar per pan)
Arrange the Apricots, cut side down, in the Butter/Sugar mixture
Gently pour that prepared Gingerbread mix, evenly, over the top of the Apricots
Bake for 28-33 minutes
Remove the loaves and cool for about 5-10 minutes
Invert the loaves onto a plate and serve warm
*Alternately: you can use a 9x9 inch pan rather than the mini loaves
My Cheat Version - Apricot Gingerbread Up-Side Down Cake
makes 3 mini loaves
Ingredients:
3 aluminum mini loaf pans
3 Tbsp. Butter, divided
7 1/2 Tbsp. Brown Sugar, divided
1 can Halved Apricots, drained well
1 box Gingerbread Mix (follow the directions of the box)
Preheat the oven to 350°F
Method:
Place the loaf pans on a small sheet pan
Add 1 tablespoon of Butter in each pan
Put the pans into the pre-heating oven to melt the Butter
Remove the pans from the oven and stir in the Brown Sugar (that's 2 1/2 Tbsp. sugar per pan)
Arrange the Apricots, cut side down, in the Butter/Sugar mixture
Gently pour that prepared Gingerbread mix, evenly, over the top of the Apricots
Bake for 28-33 minutes
Remove the loaves and cool for about 5-10 minutes
Invert the loaves onto a plate and serve warm
*Alternately: you can use a 9x9 inch pan rather than the mini loaves
