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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Apricots mixed with pumpkin quick bread mix makes a simply delicious moist cake. Ingredients:
1 cup chopped dried apricots |
1 package (14 ounces) pumpkin quick bread/muffin mix |
1 cup water |
2 eggs |
3 tablespoons canola oil |
1 can (15 ounces) apricot halves, drained |
1 can (16 ounces) cream cheese frosting |
1/2 cup chopped pecans |
Directions:
1. Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. Puree in a food processor or blender.
2. In a large bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots. Pour into a greased 11-in. x 7-in. baking dish.
3. Bake at 375° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost cake with cream cheese frosting; sprinkle with pecans and reserved apricots. Refrigerate leftovers. Yield: 9 servings.
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