Easiest and best apricot cake you'll ever
bake.
Apricot Puree Cake
- 1 (18.25-ounce) package lemon cake mix
1/2 cup granulated sugar
4 large eggs
1 cup pureed Washington apricots
3/4 cup vegetable oil
Hot Apricot Syrup (recipe follows)
- Combine cake mix, sugar, eggs, apricot
puree and oil; mix well.
- Bake as directed in greased and floured
13 x 9 x 2-inch pan 50 to 60 minutes or until wooden pick inserted
near center comes out clean.
- Pierce entire cake with fork or skewer.
Spoon Hot Apricot Syrup evenly over cake. Allow cake to stand
at lest 24 hours before serving so cake becomes moist and flavorful.
Makes 12 servings.
Hot Apricot Syrup: Combine 1 cup granulated sugar, 1/2 cup each pureed
Washington apricots and lemon juice and 1 teaspoon grated lemon
peel; mix well. Bring mixture to boil.
Recipe provided courtesy of Washington State Fruit Commission
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
