Recipe - Apricot Applesauce Cake

1 cup Allpurpose flour
Three fourths cup Wholewheat flour (I
substituted part quick
oats)
2 teaspoon Ground allspice
1 teaspoon Baking soda
One half cup Sugar
One half cup Shortening
1 cup Applesauce
2 Eggs
Three fourths cup Chopped dried apricots
One half cup Chopped almonds (I used
slivered, blanched)
Confectioners sugar for
garnish

Source: California Apricot Advisory Board, 1992

Preheat oven to 350. Grease a 12cup 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 3540 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.

Posted to Recipe Archive 13 October 96

Date: Sun, 13 Oct 96 14:34:23 EDT

submitted by: BunnyMama@aol.com