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Associate.com - Share Your Recipe!

Recipe Name: Apricot Spice Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Cup(s) Flour
2 Cup(s) Sugar
1/4 Teaspoon(s) Salt
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Cinnamon
1 Teaspoon(s) Nutmeg
1/2 Teaspoon(s) Baking Powder
1 Cup(s) Crisco Oil, * see note
1 Cup(s) Apricot Baby Food, <OR>
1 Cup(s) Apricots, Canned pureed
1 Cup(s) Chopped nuts
3 Eggs
1/2 Cup(s) Brown sugar
1/2 Cup(s) Margarine
1/4 Cup(s) Milk
1 Teaspoon(s) Vanilla
Powdered sugar
Directions:
1974

Do not substitute. FOR THE CAKE: Mix together dry ingredients. Add
oil, baby food, nuts, and eggs. Beat by hand. Do not overbeat. Bake in
tube pan at 350° for 30 minutes and lower to 300° for 20 minutes. Do
not allow to get too brown. Remove from oven when cake tests done.
Allow to cool in pan for 15 minutes. Turn onto rack or serving plate
to cool. FOR THE ICING: Boil brown sugar and margarine. Add milk and
bring to boil again. Remove from heat and add powdered sugar to
spreading consistency. Add vanilla. Source: "Mountain Measures" --
Junior League of Charleston, WV ed. billspa@icanect.net Recipe by:
Mrs. Cinda Lively Posted to MC-Recipe Digest V1 #696 by Bill Spalding
<billspa@icanect.net> on Jul 29, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5050
Calories From Fat: 1613
Total Fat: 186.5g
Cholesterol: 562.9mg
Sodium: 3445.3mg
Potassium: 2813.9mg
Carbohydrates: 807.5g
Fiber: 25.9g
Sugar: 586.1g
Protein: 70.3g


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