*  Exported from  MasterCook II  *
 
                             Apricot Spice Cake
 
 Recipe By     : Mrs. Cinda Lively
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Post To Bake-Shoppe
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      C             Flour
    2      C             Sugar
      1/4  Tsp           Salt
    1      Tsp           Baking Soda
    1      Tsp           Cinnamon
    1      Tsp           Nutmeg
      1/2  Tsp           Baking Powder
    1      C             Crisco Oil -- * see note
    1      C             Apricot Baby Food -- <OR>
    1      C             Apricots, Canned -- pureed
    1      C             Chopped Nuts
    3                    Eggs
                          -- <Icing>
      1/2  C             Brown Sugar
      1/2  C             Margarine
      1/4  C             Milk
    1      tsp           Vanilla
                         Powdered Sugar
 
 *Do not substitute.
 
 FOR THE CAKE:
 
 Mix together dry ingredients.  Add oil, baby food, nuts, and eggs.  Beat by
 hand.  Do not overbeat.  Bake in tube pan at 350° for 30 minutes and lower
 to 300° for 20 minutes.  Do not allow to get too brown.  Remove from oven
 when cake tests done.  Allow to cool in pan for 15 minutes. Turn onto rack
 or serving plate to cool.
 
 FOR THE ICING:
 
 Boil brown sugar and margarine.  Add milk and bring to boil again.  Remove
 from heat and add powdered sugar to spreading consistency.  Add vanilla.
 
 
 Source:  “Mountain Measures” -- Junior League of Charleston, WV
 ed. 1974
 
 billspa@icanect.net
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving