| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Osg | 1 | Servings | |
INGREDIENTS
| 2 3/4 | c | Cake flour |
| 1/4 | ts | Salt |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3/4 | c | Shortening |
| 1 3/4 | c | Sugar |
| 3 | Eggs | |
| 1/2 | c | Apricot juice |
| 1/2 | c | Water |
| 1/3 | c | Apricot pulp |
| 1 | ts | Vanilla |
INSTRUCTIONS
Stew apricots as for table use, drain and put fruit through sieve. Cream shortening, add sugar gradually, beating thoroughly. Add yolks one at a time, beating well. Combine water, juice and pulp, add alternately with dry ingredients which have been sifted together. Fold in stiffly beatn whites. Bake either in loaf at 350 F. or layers at 375 F. Frost with boiled icing. Source: Mrs. F. J. Dexter, Parma Grange, Cuyahoga County, OH From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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