Prune and Apricot Upside Down Cake
Recipe No. 67 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 67 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Use equal amounts of cooked, dried apricots, and cooked prunes, and apricot and prune juice for the fruit and fruit juice in recipe for upside down cake.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 67, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.