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
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