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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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from this week's paper, this is a non dairy cake. if you don't have baby food you can sub apple sauce. Ingredients:
1 (8 ounce) can crushed pineapple |
1 3/4 cups flour |
1 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 teaspoons chinese five spice powder |
1 (6 ounce) jar apricot baby food |
3/4 cup vegetable oil |
2 eggs, beaten |
1/2 cup chopped pecans or 1/2 cup walnuts |
2 -3 tablespoons confectioners' sugar |
Directions:
1. preheat oven to 350.
2. spray a 9 baking pan with non stick spray.
3. drain 1/4 c juice from the canned pineapple, save for another use.
4. in a large bowl mix flour, sugar, baking soda, baking powder, chinese 5 spice powder.
5. make a well in center.
6. pour in apricots, remaining pineapple, eggs, oil, and pecans.
7. mix well, pour into baking pan.
8. bake for 50 minutes or until a toothpick inserted in center comes out clean.
9. cool on a wire rack, sprinkle with confectioner's sugar.
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