1/4 c. lightly packed brown sugar
1 tbsp. melted butter
1 tsp. lemon juice
1/2 tsp. cinnamon
1 (8 oz.) can water-packed apricot halves, drained
1/2 c. water-packed pitted dark Bing cherries, drained
1 c. sifted cake flour
1 1/2 tsp. baking powder
Dash of salt
2 eggs, separated
1/2 c. sugar
5 tbsp. hot water
1 tsp. vanilla

Preheat oven to 350 degrees. Lightly oil an 8 inch square pan. Combine brown sugar, melted butter, lemon juice and cinnamon; spread evenly in pan. Arrange apricots and cherries in a pretty design, remembering that the handsomest side of the fruit should face into pan so it will star when cake is served.

Sift together flour, baking powder and salt. Beat egg yolks in small bowl. Gradually add sugar and continue beating until yolks are thick and lemon-colored. With mixer running add water, then flour and vanilla.

Whip egg whites until stiff. Fold into batter and carefully spoon over the fruit. Bake 35 minutes or until cake tests done. Cool on rack 10 minutes. Run a spatula around edges, place serving plate over pan, invert and turn out carefully onto plate.