Apricot Spice Cake
Submitted by jpsingh
Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.
YIELD
1 cakePREP
25 minCOOK
50 minREADY
1 hrsThis unusual cake gets double apricot flavor from baby food and canned puréed apricots mixed right into the batter along with oil, nuts, and warm spices.
The batter comes together by hand in minutes, then bakes in a tube pan starting at 350°F and dropping to 300°F partway through to prevent over-browning.
While the cake cools, brown sugar and margarine get boiled with milk, then powdered sugar gets stirred in to create a pourable icing that sets into a sweet glaze.
Kitchen Tips
- Don’t overmix the batter; stir just until combined for tender texture
- Watch carefully during baking and lower temp if browning too quickly
- Let the cake cool in the pan for 15 minutes before turning out
Ingredients
Directions
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℉ (180℃) F for 30 minutes and lower to 300℉ (150℃) 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.
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