3 tbsp. butter
1 1/2 c. brown sugar
1 to 1 1/2 c. drained, canned apricots
1/2 c. shortening
2 eggs, beaten
1 c. molasses
2 1/2 c. sifted cake flour
2 tsp. baking soda
2 tsp. ginger
1/2 tsp. salt
1 c. sour milk

In skillet: Melt butter, add 1 cup of the brown sugar and stir until melted. Arrange apricots cut side up. Cream shortening. Add 1/2 cup brown sugar and cream until fluffy. Add eggs, molasses and beat. Sift flour, salt, soda, ginger; add alternately with sour milk. Pour over apricots. Bake 325 to 350 degrees, 35 to 50 minutes. Serve with whipped cream.