Apricot Gooey Cake
An easy, one-egg loaf cake with a simple apricot and coconut topping . . . colorful and moist, a practical busy-day cake.
Ingredients
- 18 large dried apricot halves
- 1 2/3 cup sifted All Purpose flour
- ½ teaspoon double-acting baking powder
- ½ teaspoon soda
- ½ teaspoon salt
- 1 cup sugar
- 1/3 cup shortening
- 1 unbeaten egg
- ½ teaspoon vanilla
- ¼ teaspoon lemon extract
- ¼ cup water
Instructions
Cake:
- Place dried apricot halves in water to just enough to cover and cook until tender. Drain and mash. Set aside
- Sift together flour, baking powder, soda and salt. Set aside
- Gradually add sugar to shortening, cream well.
- Blend in egg, vanilla, and lemon extract; beat well.
- Add the dry ingredients alternately with ¼ cup water. Blend well after each addition.
- Blend in 2 tablespoons mashed apricots thoroughly.
- Pour into well-greased and lightly floured on the bottom of a 9x9x2 or 11x7x2-inch pan. Bake at 350 degrees for 35 to 45 minutes. Cool; frost with Apricot Coconut Topping.
Apricot Coconut Topping (for this cake)
- Combine 2 tablespoons butter, ¼ cup firmly packed brown sugar and the ½ cup mashed apricots in saucepan. Cook over medium heat 3 minutes, stirring constantly. Remove from heat. Add ½ cup coarsely chopped coconut. Spread over cake while warm.
Notes
For use with Self-Rising flour, omit baking powder, soda, and salt.
