Apricot Spice Cake

Recipe Ingredients

2 cups	125g / 4.4oz	Flour
2 cups	396g / 13oz	Sugar
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Nutmeg
1/2 teaspoon	2.5ml	Baking powder
1 cup	237ml	Crisco oil - * see note
1 cup	237ml	Apricot baby food -
1 cup	237ml	Apricots - canned, pureed
1 cup	146g / 5.1oz	Nuts - chopped
3		Eggs
		Icing
1/2 cup	80g / 2.8oz	Brown sugar
1/2 cup	99g / 3.5oz	Margarine
1/4 cup	59ml	Milk
1 teaspoon	5ml	Vanilla
		Powdered sugar

Recipe Instructions

FOR THE CAKE:  Mix together dry ingredients. Add oil, baby food, nuts, and eggs. Beat by hand. Do not over-beat.

Bake in tube pan at 350F for 30 minutes and lower to 300F 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.

Hints

*Do not substitute.

Source:
"Mountain Measures" -- Junior League of Charleston, WV ed. 1974

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