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Apricot Spice Cake

Type: Eggs, Fruit
Courses: Dessert
Serves: 8 people

Recipe Ingredients

2 cups 125g / 4.4ozFlour
2 cups 396g / 13ozSugar
1/4 teaspoon 1.3mlSalt
1 teaspoon 5mlBaking soda
1 teaspoon 5mlCinnamon
1 teaspoon 5mlNutmeg
1/2 teaspoon 2.5mlBaking powder
1 cup 237mlCrisco oil - * see note
1 cup 237mlApricot baby food -
1 cup 237mlApricots - canned, pureed
1 cup 146g / 5.1ozNuts - chopped
3   Eggs
1/2 cup 80g / 2.8ozBrown sugar
1/2 cup 99g / 3.5ozMargarine
1/4 cup 59mlMilk
1 teaspoon 5mlVanilla
  Powdered sugar

Recipe Instructions

FOR THE CAKE:  Mix together dry ingredients. Add oil, baby food, nuts, and eggs. Beat by hand. Do not over-beat.

Bake in tube pan at 350F for 30 minutes and lower to 300F for 20 minutes. Do not allow to get too brown.  Remove from oven when cake tests done. Allow to cool in pan for 15 minutes. Turn onto rack or serving plate to cool.

FOR THE ICING: Boil brown sugar and margarine. Add milk and bring to boil again. Remove from heat and add powdered sugar to spreading consistency. Add vanilla.


*Do not substitute.

"Mountain Measures" -- Junior League of Charleston, WV ed. 1974


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