Apricot applesauce cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ¾ | cup | Whole-wheat flour (I substituted part quick oats) |
| 2 | teaspoons | Ground allspice |
| 1 | teaspoon | Baking soda |
| ½ | cup | Sugar |
| ½ | cup | Shortening |
| 1 | cup | Applesauce |
| 2 | Eggs | |
| ¾ | cup | Chopped dried apricots |
| ½ | cup | Chopped almonds (I used slivered, blanched) |
| Confectioners sugar for garnish | ||
Directions
Source: California Apricot Advisory Board, 1992 Preheat oven to 350. Grease a 12-cup Bundt pan or tube pan. Combine flours, allspice and baking soda; set aside. In a large bowl, with mixer at low speed, cream sugar and shortening; beat in applesauce and eggs untiil fluffy. Add flour mixiture; beat at medium speed 2 minutes, scraping bowl occasionally. Stir in apricots and almonds. Pour batter into prepared pan and bake 35-40 minutes until top springs back when lightly touched. Cool cake in pan 10 minutes; invert onto serving platter and dust lightly with confectioners sugar.
Notes: The allspice makes it smell just like Fall; next time I make it I'll substitute chopped fresh apples for the apricots and add a little cinnamon.
Posted to Recipe Archive - 13 October 96 Date: Sun, 13 Oct 96 14:34:23 EDT submitted by: BunnyMama@...