Recipe - Apricot Spice Cake

2 cup Flour
2 cup Sugar
One fourth teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Nutmeg
One half teaspoon Baking Powder
1 cup Crisco Oil; * see note
1 cup Apricot Baby Food; OR
1 cup Apricots; Canned, pureed
1 cup Chopped Nuts
3 Eggs

ICING
One half cup Brown Sugar
One half cup Margarine
One fourth cup Milk
1 teaspoon 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

Recipe by: Mrs. Cinda Lively Posted to MCRecipe Digest V1 #696 by Bill
Spalding billspa@icanect.net on Jul 29, 1997