Try this Velvety Apricot Cake recipe, or contribute your own.
Suggest a better descriptionStew apricots as for table use, drain and put fruit through sieve. Cream shortening, add sugar gradually, beating thoroughly. Add yolks one at a time, beating well. Combine water, juice and pulp, add alternately with dry ingredients which have been sifted together. Fold in stiffly beatn whites. Bake either in loaf at 350 F. or layers at 375 F. Frost with boiled icing. Source: Mrs. F. J. Dexter, Parma Grange, Cuyahoga County, OH
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Serving Size: 1 Serving (3110g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10178 | ||
Calories from Fat: 1682 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 186.9g | 249 % | |
Saturated Fat 66g | 330 % | |
Monounsaturated Fat 75g | ||
Polyunsanturated Fat 25.7g | ||
Cholesterol 3229.9mg | 994 % | |
Sodium 1802.9mg | 62 % | |
Potassium 2276.7mg | 60 % | |
Total Carbohydrate 1943.2g | 572 % | |
Dietary Fiber 20.4g | 82 % | |
Sugars, other 1922.7g | ||
Protein 187.5g | 268 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10178
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