Apricot Li Hing Upside-Down Cake
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Apricot Li Hing Upside-Down Cake
Recipe Number: 1051304420
Contributor: Hoku Paoa Stevenson

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Ingredients
1/4 C Li-hing juice
1/2 lb Dried apricots
1 Cake mix, such as Duncan Hines Moist Deluxe Yellow Cake
Nonstick cooking spray
1/4 lb Butter, melted
1-1/2 C packed light brown sugar
Li Hing Juice:

1/2 C warm water
4 Tbsp li-hing powder
Paper coffee filter
Strainer
Cooking Instructions
Soak apricots in li-hing juice for 3 to 8 hours. Prepare boxed cake mix, per instructions. Lightly coat two 9-inch cake pans with spray. In each pan, arrange half the apricots, cut side up. Drizzle butter over apricots and sprinkle sugar over all. Pour cake batter over all. Tap pans on counter to release air bubbles; poke bubbles with toothpick. Bake at 325 degrees for 20 to 25 minutes. Cool in pan, on a rack for 10 minutes. Invert cake onto a plate. Makes 2 servings.

Note: For mango upside-down cake, substitute diced mango for apricots. For pineapple upside-down cake, substitute 8 pineapple rings (2 small cans) and 8 whole Ii hing mui for apricots. Arrange fruit in a baking pan and dot each ring with 1 li-hing mui. If desired, place additional li-hing mui around sides of pan.

Li hing Juice:

Combine water and li-hing powder Strain mixture through a paper coffee filter placed in a strainer. The process may take 30 minutes so do it ahead of time.


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