Name: Apricot Applesauce Cake
Ingredients: 1 c All-purpose flour; 3/4 c Whole-wheat flour (I substituted part quick oats); 2 ts Ground allspice; 1 ts Baking soda; 1/2 c Sugar; 1/2 c Shortening; 1 c Applesauce; 2 Eggs; 3/4 c Chopped dried apricots; 1/2 c Chopped almonds (I used slivered, blanched); Confectioners sugar for garnish

CATEGORY	CUISINE	TAG	YIELD
Eggs	California		1	Servings

INGREDIENTS

1	c	All-purpose flour
3/4	c	Whole-wheat flour (I substituted part quick oats)
2	ts	Ground allspice
1	ts	Baking soda
1/2	c	Sugar
1/2	c	Shortening
1	c	Applesauce
2		Eggs
3/4	c	Chopped dried apricots
1/2	c	Chopped almonds (I used slivered, blanched)
		Confectioners sugar for garnish

INSTRUCTIONS

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@aol.com

A Message from our Provider:

“Actions DO speak louder than words. Do Jesus’?”