Jude wrote:
>
> I had the oven on to bake cornbread (for Wayne's Tomato Dressing
> recipe) and decided, once again, that it was time for a good dessert.
> Pulled out my 1960 Betty Crocker and made a good, old-fashioned Apricot
> Pecan Upside Down Cake. Just the way my mom did - in the cast iron
> skillet. Swapped 1/3 of the cup of flour for whole-wheat, though. Add a
> little fiber.
>
> It was fun making the apricot and pecan and marischino cherry halves
> all fit nicely into a pretty pattern in the skillet! It smelled
> INCREDIBLE while it baked, and came out of the pan perfectly onto the
> platter. Most of the syrup from the pan dripped over the cake and the
> top is beautifully glazed with carmelly goodness!
>
> Of course I managed not to let all of it drip, so me and my spatula got
> to work on the inside of the skillet for a little flavor preview. Oh,
> so good!
>
> Wish I was hi-tech enough to have a camera and I'd take a pic for you
> all.
>
> Hope it tastes as good as it looks!

When our kids were small and we were working two jobs, I made peach
upside down cakes. I used a mix, though and put peach slices or halves,
whatever I had, and used the juice from the can as the liquid in the
cake. It was their favourite.....Sharon