Here's the original recipe:
2 1/2 c flour
2 c sugar **
1 1/2 tsp baking soda
1 1/2 tsp salt
1/4 tsp baking powder
3/4 tsp cinnamon **
1/2 tsp cloves
1/2 tsp allspice
1 1/2 c applesauce **
1/2 c water **
1/2 c shortening **
1 c raisins
1/2 c chopped walnuts
Heat oven to 350F.
Grease & flour one 13x9 pan, or 2 round layer pans.
Place all ingredients in a mixer bowl & blend on low for 30 sec. Scrape the bowl & beat 3 min on high speed. Pour into pan(s). Bake for 60 min, or 55min for round pans.
Now, to make the apricot cake I made several changes. All ingredients above with ** are where I made changes.
Instead of 2 c white sugar, I used 1 c agave nectar, 1/2 c brown sugar, and 1/2 c white sugar. You may need to add more sugar depending on how tart your apricots are. As you can see, my "helper" dropped a bunch of sugar on the table. Lucky for me she helped by eating it, lol
Instead of 1 1/2c of applesauce, I used 1 1/2c of thawed apricots. After thawing the apricots, drain the liquid and save it aside for the glaze. Puree the apricots in a food processor and add to the cake. Then add 1/2 c unsweetened applesauce to replace the 1/2 c water. This will make the cake more moist while adding more fruit.
Finally, rather than use shortening, I used coconut oil in the same amount. The coconut oil gave it a great aroma and taste, and is better for us too! Follow the other directions as stated above. It makes a super easy cake, and you can really substitute any pureed fruit.
As soon as the cake comes out of the oven, pour the glaze all over the cake, using a spoon to make sure it gets evenly coated. You want it to go on while the glaze is warm and the cake is hot. The glaze will sizzle where it hits the cakepan, but that is ok. Let everything cool before serving.
The cake is dense, but I like it that way. Next time I may add more applesauce or a couple bananas to really make it moist. What is your favorite fruit to bake with?
Linking up at