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

Even after conversion he carries within him a nature prone to evil, and a heart weak and unstable as water. That heart will never be free from imperfection in this world, and it is a miserable delusion to expect it. To keep that heart from going astray, the Lord Jesus bids us “watch and pray.” The spirit may be ready, but the flesh is weak. There is need of a daily struggle and a daily wrestling in prayer (Mk. 14:38; 1 Cor. 9:27; Rom. 7:23-24; Gal. 5:24; Col. 3:5).

J.C. Ryle

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: [email protected]

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