Recipe - Velvety Apricot Cake

2 Three fourths cup Cake flour
One fourth teaspoon Salt
2 teaspoon Baking powder
One half teaspoon Salt
Three fourths cup Shortening
1 Three fourths cup Sugar
3 Eggs
One half cup Apricot juice
One half cup Water
1/3 cup Apricot pulp
1 teaspoon Vanilla

Stew apricots as for table use, drain and put fruit through sieve. Cream
shortening, add sugar gradually, beating thoroughly. Add yolks one at a
time, beating well. Combine water, juice and pulp, add alternately with dry
ingredients which have been sifted together. Fold in stiffly beatn whites.
Bake either in loaf at 350 F. or layers at 375 F. Frost with boiled icing.
Source: Mrs. F. J. Dexter, Parma Grange, Cuyahoga County, OH

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