Categories: Cakes - Frosting - Icing

Ingredients

• 1 1/4 cup pineapple juice
• 3/4 cup dried apricots, quartered
• 2 Tbsp. stick margarine
• 1/3 cup firmly packed dark brown sugar
• 2 Tbsp. finely chopped walnuts
• 3/4 cup all-purpose flour
• 1 tsp. baking powder
• 1/2 cup granulated sugar (divided use)
• 1/3 cup 1% low-fat milk
• 1 large egg yolk
• 1 tsp. vanilla extract
• 3 large egg whites at room temperature

Directions

1. Preheat oven to 350 degrees.

2. Combine pineapple juice and apricots in a small saucepan; bring to a boil. Reduce heat; simmer 8 minutes or until plump. Drain apricots in a colander over a bowl, reserving 1/3 cup pineapple juice.

3. Melt margarine in a 9-inch cast-iron skillet over medium heat. Spoon 1 Tbsp. melted margarine into a small bowl; set aside. Add reserved pineapple juice and brown sugar to margarine in skillet. Bring to a boil; cook 1 minute or until slightly thick. Sprinkle apricots and walnuts over brown sugar mixture, set aside.

4. Combine flour and baking powder in a bowl. Add 1/4 cup granulated sugar, milk, egg yolk and vanilla to margarine in bowl; stir well. Add to flour mixture, stirring well; set aside. Beat egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks almost form. Gently stir 1/4 egg white mixture into batter; gently fold in remaining egg white mixture. Pour batter over apricot mixture in skillet.

5. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let stand 5 minutes on a wire rack. Loosen from sides of skillet, using a narrow metal spatula. Invert onto cake plate; cut into wedges.

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