APRICOTBUNDT CAKE – recipe from Grandma Edith Munroe
14oz. Pureed apricots
2tsp. Baking soda
Optional:½ cup chopped walnuts or pecans
Mixthe ingredients in the order given. Pour into a greased andfloured Bundt cake pan. (You can spray with Baker’s Joy if youhave it.)
Bakeat 350 degrees for 50 to 60 minutes or until a cake tester (bambooskewers work well to test) comes out clean.
Coolfor 10 minutes andthen turn out of the pan onto a cake plate.
Sometimes,I sprinkle powdered sugar over the top before serving. Other times,I have made a powdered sugar glaze to drizzle over it. Either isgood.
Thisis a recipe that I’ve used many times over the years and it hasalways been well liked. Originally (30 years ago!), it called for 2jars of Gerber Junior Food Pureed Apricots but those are no longeravailable. Through the years, I have pureed home canned apricots andstore bought ones as well. All seem to work as long as you drainmost of the juice from the canned apricots before pureeing them. Thebaby food used to come in 7 oz. Jars, so it was easy to use. Afterpureeing canned apricots, measure out 14 ounces for the cake andenjoy eating the rest! Sometimes, I have substituted applesauce forthe apricots; so don’t be afraid to experiment.