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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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APRICOT HONEY CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boron Estate in Carrollton, Texas in 1986. Ingredients:
1/2 cup dried apricots roughly chopped |
1/4 cup dark rum |
2 large eggs |
1 cup clover honey |
1/3 cup vegetable oil |
grated peel and juice of 1 lemon |
grated peel and juice of 1 orange |
1/3 cup granulated sugar |
1 teaspoon salt |
1/3 cup apricot jam |
1-3/4 cup white rye or unbleached all purpose flour |
1/4 cup cake or unbleached all purpose flour |
1/2 teaspoon baking soda |
1/2 cup slivered almonds or roughly chopped walnuts or cashews |
Directions:
1. In small bowl soak apricots in rum for at least 30 minutes.
2. Preheat oven to 350 and grease a loaf pan.
3. In mixing bowl beat eggs with a whisk.
4. Stir in honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
5. Sift 2 flours and baking soda into another bowl.
6. Strain apricots reserving the excess rum.
7. Add flour alternately with rum to the honey cake mixture then fold in apricots.
8. Scoop batter into prepared pan and sprinkle with the nuts.
9. Bake in oven on lower rack for 55 minutes then remove from oven and cool on a rack.
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