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home > recipes > cakes > apricot applesauce cake
Here's a wonderful cake I just made. Hopefully there'll still be some left when my husband gets home! APRICOT APPLESAUCE CAKE Source: California Apricot Advisory Board, 1992 1 cup all-purpose flour 3/4 cup whole-wheat flour (I substituted part quick oats) 2 tsp ground allspice 1 tsp 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 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. Enjoy! Sharon

Apricot Applesauce Cake


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keyword: apricot
keyword: applesauce
recipes for cakes
recipes by BunnyMama
Email Address:
(posted January 22, 1998)

Here's a wonderful
cake I just made. Hopefully there'll still be some left
when my husband gets home!

APRICOT APPLESAUCE CAKE
Source:
California Apricot Advisory Board, 1992

1 cup
all-purpose flour
3/4 cup
whole-
wheat flour (I substituted part quick oats)
2 tsp ground
allspice
1 tsp
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

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.

Enjoy!

Sharon



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