Carrot and apricot cake - country cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Finely ground almonds |
| 2½ | cup | Unsifted all-purpose flour |
| 1 | cup | Firmly packed light brown sugar |
| 2 | teaspoons | Ground cinnamon |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Grated carrots |
| ½ | cup | Chopped dried apricots |
| ½ | cup | (1 stick) butter, cut in small cubes and softened |
| 2 | larges | Eggs, lightly beaten |
| ⅓ | cup | Orange juice |
| 1 | tablespoon | Finely grated orange rind |
| Confectioners'sugar | ||
Directions
1. Heat oven to 350F. Butter 8-inch Turk's head mold or Bundt pan and dust with ground almonds. In large bowl, combine flour, brown sugar, cinnamon, baking powder, baking soda, and salt until well mixed.
2. Add carrots, apricots, butter, eggs, orange juice, and orange rind to flour mixture. With electric mixer on low speed, beat ingredients just until combined and moistened, scraping inside of bowl as necessary.
3. Spread mixture in prepared pan and bake 40 to 50 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 5 niinutes. Unmold cake onto rack and cool completely. Place cake on serving plate. Sift confectioners' sugar lightly over cake and serve.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary