Name: Apricot Fruit Cake
Ingredients: 1/2 c Dried Apricots; Snipped; 1/2 c Raisins; Light; 1/4 c Sugar; 1 1/2 c Sugar; 8 oz Cream Cheese; Softened; 1 c Butter; 1 1/2 ts Vanilla; 4 Whole Eggs; 2 1/2 c Sifted Cake Flour; 1 1/2 ts Baking Powder; 1/2 c Pecans; Chopped

Think not the better of sin because it is in fashion. Think not the better of impiety and ungodliness, because many walk in those crooked ways. Multitude is a foolish argument; multitude does not argue the goodness of a thing. The devil’s name is Legion… The plea of a multitude will not hold out at God’s bar when God shall ask you, “Why did you break your oath?” To say then, “Lord, because most men did so,” will be but a poor plea: God will say to you, “Then seeing you have sinned with the multitude, you shall now go to hell with the multitude.

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cakes, Gifts	1	Servings

INGREDIENTS

1/2	c	Dried Apricots; Snipped
1/2	c	Raisins; Light
1/4	c	Sugar
1 1/2	c	Sugar
8	oz	Cream Cheese; Softened
1	c	Butter
1 1/2	ts	Vanilla
4		Whole Eggs
2 1/2	c	Sifted Cake Flour
1 1/2	ts	Baking Powder
1/2	c	Pecans; Chopped

INSTRUCTIONS

1. Combine apricots, raisins, the 1/4 cup sugar and 2 cups water in
saucepan.
2. Bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes. Drain
well and set aside.
3. Cream together the 1 1/2 cups sugar, cream cheese, butter and vanilla.
Add eggs, one at a time, beating well after each addition.
4. Sift together cake flour and baking powder.
5. Add to creamed mixture and blend well.
6. Fold in apricots and pecans.
7. Spoon into well greased and floured 10" fluted tube pan.
8. Bake at 325 degrees for 65 to 70 minutes.
9. Cool completely.
Remove from pan. Wrap in foil, store overnight.
NOTES : This is worth the effort.
Recipe by: [email protected]
Posted to recipelu-digest Volume 01 Number 195 by "Diane Geary"
<[email protected]> on Nov 4, 1997

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