| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Cakes, Desserts, Sauces, Sent to tnt |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
This shiny apricot topping is delicious on your best plain white cake or
sponge cake. It has a tart, genuinely apricot flavor with a beautiful
golden color.
Cut up about 8 fresh apricots and place in a saucepan with one tablespoon
water. Cook until mushy and fairly thick. Measure 3/4 cup pulp and add 1/2
cup light brown sugar, 3 tablespoons butter and a pinch of salt. Return to
saucepan, cook 3 minutes. Remove from heat, add 3/4 cup coconut. Spread
over cooled cake while topping is still warm. Makes enough for 9 x 13 "
cake.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 26, 1997
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