Creole cake #1

Yield: 12 Servings

Measure Ingredient
2 cups Sugar
1 cup Wesson oil
2 cups Self-rising flour
1 cup Chopped pecans
3 Eggs
2 Jars baby food apricots
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 cup Powdered sugar
1 Lemon; juice of

GLAZE

Put all ingredients in one large bowl, except pecans, and beat for 5 minutes; add pecans. Bake in a 9-inch square pan for about 1 hour in a 325 degree oven. While warm pour glaze over the cake. When cool cut in half; then each half into thin slices. Combine the glaze ingredients until smooth.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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