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Name: Apricot Applesauce Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c All-purpose flour; 1/2 c Chopped almonds (I used; Confectioners sugar for decoration; 3/4 c Chopped dried apricots; 1 ts Baking soda; 2 ts Ground allspice; 1/2 c Sugar; 2 Eggs; 1 c Applesauce; 1/2 c Shortening; 3/4 c Whole-wheat flour (I

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INGREDIENTS

1 c All-purpose flour
1/2 c Chopped almonds (I used
Confectioners sugar ; for decoration
3/4 c Chopped dried apricots
1 ts Baking soda
2 ts Ground allspice
1/2 c Sugar
2 Eggs
1 c Applesauce
1/2 c Shortening
3/4 c Whole-wheat flour (I

Servings

INSTRUCTIONS

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

NOTES

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Apricot Applesauce Cake

1 c All-purpose flour
1/2 c Chopped almonds (I used
 Confectioners sugar for decoration
3/4 c Chopped dried apricots
1 ts Baking soda
2 ts Ground allspice
1/2 c Sugar
2 Eggs
1 c Applesauce
1/2 c Shortening
3/4 c Whole-wheat flour (I

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

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Nutrition

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Serving Size: 1 Serving (1544g)
Recipe Makes: 1 Servings

Calories: 3456
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.

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Calories per serving: 3456

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