This is a recipe my mom has been making for years. The ultra moist cake, sweet apricots and delicious sauce will make it one of your favorite Thanksgiving Day desserts.

This recipe was easy to modify for the grill, as it requires being baked in a skillet.

Cake Batter
Sift together—
1 1/2 C sifted cake flour or
1 1/3 C sifted regular flour
1 C sugar
2 tsp baking pdr.
1/2 tsp salt

Add—
1/3 C shortening
2/3 C milk
1 tsp vanilla
1/2 tsp lemon flavoring

Beat 2 min.

Add—
1 egg

Beat 2 more min.

Prepare the pan:

Melt 1/3 C butter in a heavy 10″ skillet (we suggest cast iron). If you’re baking the cake in the oven, you may use either a skillet or a 9″ square pan. Sprinkle 1/2 C brown sugar (packed) evenly over butter. Arrange 1 or two cans of drained apricots (No.2 can) in an attractive pattern on the butter-sugar coating. Decorate with pecan halves or cherries if desired.

Pour cake batter over fruit and bake on your smoker at about 300 degrees for about an hour to an hour and 20 minutes or until a toothpick stuck in the center comes out clean. If you’re baking the cake in the oven, cook at 350 degrees for 40-50 minutes or until a toothpick stuck in the center comes out clean. Immediately turn upside down on serving plate. Leave plate over cake for a few minutes. Brown sugar mixture will run down over cake. Serve warm with apricot sauce.

Hint: When making this cake on the grill, make sure your skillet is on an even plane. If the batter is thicker on one side of the skillet, the cake will not cook consistently, and one side may overcook. Also, when turning your cake onto a plate, be sure to choose a plate that is heat resistant and will not crack due to the heat of the skillet touching its surface.

Apricot Sauce
Mix in saucepan—
1/3 C brown sugar (packed)
1 T cornstarch

Stir in—
1 C apricot juice from drained fruit (add water necessary to make 1 C)

Bring to boil. Boil 1 min. over med. heat. Add 2 T butter and 1/2 tsp. lemon juice.

Serve warm over each slice.