I pulled this recipe for the blog about a month and a half ago. The ingredients have been sitting in my pantry but for some reason I couldn’t bring myself to make it.
I will start by saying that I could not find Apricot baby food. So I bought canned apricots and simply pureed them. I made baby food for my daughter when she was an infant – it really is very easy.
I used a thick jam that had large chunks of apricots in it. I loved this aspect. When you eat the cake you get the flavor and texture from the fruit. It is a great addition.
The cake is so very moist! I think this is a result of using the pureed apricots. The cake has a very rich apricot flavor throughout.
The icing is lovely and just a little bit alcoholic. If you didn’t want to use the bourbon you could substitute vanilla. It would change the flavor a little bit, but would still taste good.
This was a lovely cake!
EASY APRICOT CAKE
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
½ Teaspoon Salt
2 Cups Sugar
1 Cup Corn Oil
2 Small Jars Apricot Baby Food
3 Eggs
2 Teaspoons Vanilla
1 Teaspoon Cinnamon
½ Teaspoon Cloves
½ Cup Apricot Jam
FROSTING
3 Cups Powdered Sugar
3 Tablespoons Butter
3 Tablespoons Half and Half
1 Tablespoon Bourbon
Preheat oven to 350 degrees. Grease a rectangular baking dish. Sift together flour, baking powder and salt. Add remaining ingredients, except jam. Turn into baking pans and bake 30 to 35 minutes. Let cool. Remove cake from pan, cut in half lengthwise. Place bottom layer on a platter and spread with jam. Top with second layer. Combine ingredients for frosting and mix thoroughly. Frost top and sides of cake. Refrigerate until ready to serve.