Apricot spice cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | cups | Sugar |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Baking Soda |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Baking Powder |
| 1 | cup | Crisco Oil; * see note |
| 1 | cup | Apricot Baby Food; <OR> |
| 1 | cup | Apricots; Canned, pureed |
| 1 | cup | Chopped Nuts |
| 3 | Eggs | |
| ½ | cup | Brown Sugar |
| ½ | cup | Margarine |
| ¼ | cup | Milk |
| 1 | teaspoon | Vanilla |
| Powdered Sugar | ||
Directions
ICING
*Do not substitute.
FOR THE CAKE:
Mix together dry ingredients. Add oil, baby food, nuts, and eggs. Beat by hand. Do not overbeat. Bake in tube pan at 350° for 30 minutes and lower to 300° 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.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...
Recipe by: Mrs. Cinda Lively Posted to MC-Recipe Digest V1 #696 by Bill Spalding <billspa@...> on Jul 29, 1997