Dried Apricot Cake


Published:

From the Knik Arm Courier on June 28, 1960. Submitted by Mary Brinson.

 

1 cup dried apricots

2 cups water

6 tablespoons sugar

½ cup shortening

1 cup sugar

2 egg yolks

1 teaspoon vanilla

1 ¾ cups sifted flour

½ teaspoon salt

½ teaspoon baking soda

1 teaspoon baking powder

¼ cup water

 

SIMMER first three ingredients together for 30 min. MASH and measure ½ cup pulp. CREAM shortening and sugar thoroughly. ADD egg yolks and vanilla, then beat. SIFT dry ingredients. ADD alternately with ¼ cup water and pulp. BAKE in 8X8-inch pan lined with waxed paper at 350 degrees for 40 minutes. FROST with apricot icing. Apricot icing:

 

1 box powdered sugar

1 tablespoon oleo

2 tablespoons heated milk

3 tablespoons apricot pulp

BEAT together until proper consistency to spread

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