Velvety apricot cake

1 Servings

Ingredients

Quantity Ingredient
2¾ cup Cake flour
¼ teaspoon Salt
2 teaspoons Baking powder
½ teaspoon Salt
¾ cup Shortening
1¾ cup Sugar
3 eaches Eggs
½ cup Apricot juice
½ cup Water
⅓ cup Apricot pulp
1 teaspoon Vanilla

Directions

Stew apricots as for table use, drain and put fruit through sieve.

Cream shortening, add sugar gradually, beating thoroughly. Add yolks one at a time, beating well. Combine water, juice and pulp, add alternately with dry ingredients which have been sifted together.

Fold in stiffly beatn whites. Bake either in loaf at 350 F. or layers at 375 F. Frost with boiled icing. Source: Mrs. F. J. Dexter, Parma Grange, Cuyahoga County, OH

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