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Apricot Gooey Cake

An easy, one-egg loaf cake with a simple apricot and coconut topping . . . colorful and moist, a practical busy-day cake.
Cook Time 45 minutes
Author Recipe courtesy of Pillsbury 1959 Best of Bake Off Collection, page 199; by Junior Second Prize winner LaVonn Jost, Stringtown, Okahoma.

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.