Source: California Apricot Advisory Board, 1992 Preheat oven to 350. Grease a 12-cup Bundt pan or tube pan. Combine flours, allspice and baking soda; set aside. In a large bowl, with mixer at low speed, cream sugar and shortening; beat in applesauce and eggs untiil fluffy. Add flour mixiture; beat at medium speed 2 minutes, scraping bowl occasionally. Stir in apricots and almonds. Pour batter into prepared pan and bake 35-40 minutes until top springs back when lightly touched. Cool cake in pan 10 minutes; invert onto serving platter and dust lightly with confectioners sugar. Notes: The allspice makes it smell just like Fall; next time I make it Ill substitute chopped fresh apples for the apricots and add a little cinnamon. Posted to Recipe Archive - 13 October 96 Date: Sun, 13 Oct 96 14:34:23 EDT submitted by: BunnyMama@aol.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1544g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1085 (31%)|
|Amt Per Serving||% DV|
|Total Fat 120.5g||161 %|
|Saturated Fat 43.5g||217 %|
|Monounsaturated Fat 49.6g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 2153.3mg||663 %|
|Sodium 3692.1mg||127 %|
|Potassium 1182.4mg||31 %|
|Total Carbohydrate 532.7g||157 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 522.4g|
|Protein 76.4g||109 %|
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: 3456
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!