Apricot Applesauce Cake
Posted by: Elaine Wed, 11 Feb 2004, at 5:18 a.m.
Source: California Apricot Advisory Board, 1992
1 cup all-purpose flour
3/4 cup whole-wheat flour (I substituted part quick oats)
2 tsp ground allspice
1 tsp baking soda
1/2 c sugar
1/2 c shortening
1 c applesauce
3/4 c chopped dried apricots
1/2 c chopped almonds (I used slivered, blanched)
confectioners sugar for garnish
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 until fluffy.
Add flour mixture; 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.