1 c All-purpose flour
3/4 c Whole-wheat flour (I
-substituted part quick
-oats)
2 ts Ground allspice
1 ts Baking soda
1/2 c Sugar
1/2 c Shortening
1 c Applesauce
2 Eggs
3/4 c Chopped dried apricots
1/2 c Chopped almonds (I used
-slivered, blanched)
Confectioners sugar for
-garnish
Source: California Apricot Advisory Board, 1992
Preheat oven to 350. Grease a 12-cup 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 35-40 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.
Yields
1 Servings