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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Moist cake,using up the last of the canned apricots from last year. Ingredients:
1/4 cup butter,softened |
1 cup sugar |
1 egg,beaten |
3/4 cup canned apricots,drained and pureed |
1-1/4 cups flour |
1/4 teaspoon salt |
1/4 teaspoon cinnamon |
1/4 teaspoon cloves |
1 teaspoon baking soda |
1/4 cup boiling water |
3/4 cup golden raisins,soaked over night in apricot brandy |
Directions:
1. Heat oven to 300 degree:
2. Butter a 8x8x2 pan,set aside.
3. Cream butter,and sugar until fluffy.
4. Add egg and blend well.
5. Stir in the apricots,and set aside.
6. Sift together flour,salt,cinnamon and cloves.
7. Place baking soda in a measuring cup and add boiling water.
8. Add half the dry mixture to creamed mixture,stir in,then add half the liquid,blending thoroughly,scraping down sides of bowl.
9. Add remaining dry ingredients and liquid alternately.
10. Drain raisins and stir in batter,pour into prepared pan.
11. Bake on middle rack for 50 minutes or until a toothpick inserted in center comes out clean.
12. Serve warm,with whipped cream
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