| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cakes, Post to bak, To post |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Baking Soda |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Baking Powder |
| 1 |
c |
Crisco Oil; * see note |
| 1 |
c |
Apricot Baby Food; <OR> |
| 1 |
c |
Apricots; Canned, pureed |
| 1 |
c |
Chopped Nuts |
| 3 |
|
Eggs |
| 1/2 |
c |
Brown Sugar |
| 1/2 |
c |
Margarine |
| 1/4 |
c |
Milk |
| 1 |
ts |
Vanilla |
|
|
Powdered Sugar |
INSTRUCTIONS
ICING
*Do not substitute.
FOR THE CAKE:
Mix together dry ingredients. Add oil, baby food, nuts, and eggs. Beat by
hand. Do not overbeat. Bake in tube pan at 350° for 30 minutes and lower to
300° for 20 minutes. Do not allow to get too brown. Remove from oven when
cake tests done. Allow to cool in pan for 15 minutes. Turn onto rack or
serving plate to cool.
FOR THE ICING:
Boil brown sugar and margarine. Add milk and bring to boil again. Remove
from heat and add powdered sugar to spreading consistency. Add vanilla.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. Cinda Lively Posted to MC-Recipe Digest V1 #696 by Bill
Spalding <billspa@icanect.net> on Jul 29, 1997
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