Print
Email
Add a photoServings: 1
Ingredients
- 1 c. All-purpose flour
- 3/4 c. Whole-wheat flour (I substituted part quick oats)
- 2 tsp Grnd allspice
- 1 tsp Baking soda
- 1/2 c. Sugar
- 1/2 c. Shortening
- 1 c. Applesauce
- 2 x Large eggs
- 3/4 c. Minced dry apricots
- 1/2 c. Minced almonds (I used slivered, blanched) Confectioners sugar for garnish
Directions
- Preheat oven to 350. Grease a 12-c. Bundt pan or possibly 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 Large eggs untiil fluffy. Add in flour mixiture; beat at medium speed 2 min, scraping bowl occasionally. Stir in apricots and almonds. Pour batter into prepared pan and bake 35-40 min till top springs back when lightly touched. Cold cake in pan 10 min; 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 minced fresh apples for the apricots and add in a little cinnamon.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
