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@...

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