Apricot Cake

Burst of flavor, big surprise

Years ago a good  friend introduced me to this delightful cake  She was a great cook and  had many old recipes. She said this recipe made “one to eat, one to share, and one to keep for later”.  Dan and I spent great times with the Mann’s, they were an older couple who liked to ride more than drive. We made lots of day trips to the Hill Country.  Mr. Bart and Dan both smoked a  pipe and were happy to sit on the benches outside while Mrs. Mann and I shopped in the antique stores. She liked water tumblers and I liked everything. If you try this recipe, you will be surprised. It is wonderful!

APRICOT LOAF CAKE

11 oz.package of dried apricots (cut up and soak in warm water for 30 minutes,drain)

2 cups sugar
4 T. Shortening
2 eggs
½ cup water
1 cup orange juice
4 cups  flour, sift before measuring
4 tsp. baking powder
½ tsp. soda
1 tsp. salt
½ cup chopped pecans

Cream shortening and sugar, then beat in eggs. Mix dry ingredients together and add to the batter alternately with the water/orange juice, ending with flour. Blend in nuts and apricots.

Line bottoms of 3 loaf pans with wax paper, spray with Pam, and pour in cake batter. Bake 55 minutes at 350 degrees or until done. Cool slightly, remove wax paper and put cakes back in pans. Dribble a mixture of  3/4 cup sugar and 3/4 cup of orange juice over tops of warm cakes.

 

 

2 thoughts on “Apricot Cake

  1. Rita you are such a special lady to me and my family. It is always such a Blessing to see you each Sunday morning. I can’t wait to bake this apricot loaf and look forward to many more recipes. We’ll see you in the morning! Love you

  2. Thank you Becky for checking out my blog. I enjoyed delivering the meals with you , we ran into some funny things. Love, Rita

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