Apricot Upside Down Cake

• 2 (15 ounce) cans apricot halves
• 14 cup butter or 14 cup margarine
• 12 cup packed brown sugar
• 2 eggs, separated
• 23 cup sugar
• 2 23 cups cake flour
• 34 teaspoon baking powder
• 14 teaspoon salt

1. Drain apricots, reserving 3 Tablespoons juice (discard remaining juice or save for another use); set aside.
2. Place butter in a greased 9 inch baking pan; place in a 350F oven for 3-4 minutes or until melted.
3. Stir in the brown sugar.
4. Arrange apricot halves, cut side up, in a single layer over sugar.
5. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon colored.
6. Gradually beat in sugar.
7. Stir in reserved apricot juice.
8. Combine flour, baking powder, and salt; gradually add to egg yolk mixture.
9. In another mixing bowl, beat egg whites until stiff.
10. Fold into yolk mixture.
11. Carefully spread over apricots.
12. Bake at 350F for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean.
13. Cool for 10 minutes before inverting onto a serving plate.

apricot halves, butter, brown sugar, eggs, sugar, cake flour, baking powder, salt

Taken from www.food.com/recipe/apricot-upside-down-cake-39445 (may not work)