Recipe number 68852 is

Velvety Apricot Cake

The ingredients are:
2 3/4 cup Cake flour 1/4 tsp Salt 2 tsp Baking powder 1/2 tsp Salt 3/4 cup Shortening 1 3/4 cup Sugar 3 each Eggs 1/2 cup Apricot juice 1/2 cup Water 1/3 cup Apricot pulp 1 tsp Vanilla

The recipe yield is:
1 Serving

Stew apricots as for table use, drain and put fruit through sieve. Cream shortening, add sugar gradually, beating thoroughly. Add yolks one at a time, beating well. Combine water, juice and pulp, add alternately with dry ingredients which have been sifted together. Fold in stiffly beatn whites. Bake either in loaf at 350 F. or layers at 375 F. Frost with boiled icing. Source: Mrs. F. J. Dexter, Parma Grange, Cuyahoga County, OH

Cakes; Osg

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