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Recipe Name: Apricot Applesauce Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) All-Purpose Flour
3/4 Cup(s) Whole-wheat flour, I
substituted part quick
2 Teaspoon(s) ground allspice
1 Teaspoon(s) Baking soda
1/2 Cup(s) Sugar
1/2 Cup(s) Shortening
1 Cup(s) Applesauce
2 Eggs
3/4 Cup(s) Chopped dried apricots
1/2 Cup(s) Chopped almonds, I used
slivered blanched
Confectioners sugar for
Source: California Apricot Advisory Board, 1992 Preheat oven to 350.
Grease a 12-cup Bundt pan or tube pan. Combine flours, allspice and
baking soda; set aside. In a large bowl, with mixer at low speed,
cream sugar and shortening; beat in applesauce and eggs untiil fluffy.
Add flour mixiture; beat at medium speed 2 minutes, scraping bowl
occasionally. Stir in apricots and almonds. Pour batter into prepared
pan and bake 35-40 minutes until top springs back when lightly
touched. Cool cake in pan 10 minutes; invert onto serving platter and
dust lightly with confectioners sugar. Notes: The allspice makes it
smell just like Fall; next time I make it I'll substitute chopped
fresh apples for the apricots and add a little cinnamon. Posted to
Recipe Archive - 13 October 96 Date: Sun, 13 Oct 96 14:34:23 EDT
submitted by:

Nutrition (calculated from recipe ingredients)
Calories: 2596
Calories From Fat: 1035
Total Fat: 115.2g
Cholesterol: 429.4mg
Sodium: 1423.5mg
Potassium: 1727.2mg
Carbohydrates: 358.9g
Fiber: 16.5g
Sugar: 175.8g
Protein: 39.1g

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