Apricot Purée Cake
Easiest and best apricot cake you'll ever bake.
1 (18.25-ounce) package lemon cake mix
1/2 cup granulated sugar
4 large eggs
1 cup puréed Washington apricots
3/4 cup vegetable oil
Hot Apricot Syrup:
1 cup granulated sugar
1/2 cup puréed Washington apricots
1/2 cup lemon juice
1 teaspoon grated lemon peel
- Combine cake mix, sugar, eggs, apricot purée and oil; mix well.
- Bake as directed in greased and floured 13x9x2-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.
- For Hot Apricot Syrup: In a small saucepan, combine 1 cup sugar, puréed apricots, lemon juice and grated lemon peel; mix well. Bring mixture to boil.
Makes 12 servings.
Recipe provided courtesy of Washington State Fruit Commission.