By Erin Walgamuth
Wow, can you believe it’s Labor Day? I know I sound just like my parents but where did the time go? My dad tells me that when each day is really full time just flies. He is sooo right! I have to admit that I got weepy-eyed recently while filling out my daughter’s school registration papers FOR THE LAST TIME!! Where did the time go? I never thought I’d shed a tear over that particular pile of paper work as I’ve been a victim of registration-packet-carpal tunnel syndrome for 27 years but now my baby is a senior. Where did the time go?
Speaking of where the time went, I am going to share a recipe with you from the 70’s. Are you afraid? This is a very rich dessert that my girlfriend’s and I made when we were sophisticated, young, married women. Yeah right. It is easy to make as you don’t have to do or buy anything exotic. I did however have to make this a couple of times as the recipe was never written down but I finally got it right. The cake is best served warm with some whipped cream or vanilla ice cream.
Pre-heat oven to 350 degrees
Servings will depend on how many squares you cut
You will need-
13 x 9 glass baking dish
Prep time about 10 minutes
Cook time about 30 minutes
2 15.25oz cans of apricot halves in heavy syrup
1 cup of butter (2 cubes)
1 18.25 oz box of yellow cake mix. I used Betty Crocker
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Open cans of apricots and drain heavy syrup into a medium sauce pan, set aside. Place apricot halves, cut side down, in rows, in the bottom of a 13×9 baking dish, set aside. Put butter in the sauce pan with the heavy syrup and warm on medium-low until butter melts, stirring occasionally. While waiting for the butter to melt, pour cake mix loosely and evenly over cut side down apricots. Gently whisk melted butter and the heavy syrup to blend well. Pour butter syrup mixture evenly over cake mix. Use a fork to move liquid over any cake mix protruding up from the surface so as to insure even cooking. Bake in pre-heated oven for about 30 minutes or until golden brown. Remove from oven and let cool for about 30 minutes before serving. Serve warm. Refrigerate any remaining cake. If you wish to re-heat, place aluminum foil over top of baking dish and heat in a 250 degree oven until warmed through.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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