Apricot Spice Cake

2 C Flour

2 C Sugar

1/4 Tsp Salt

1 Tsp Baking Soda

1 Tsp Cinnamon

1 Tsp Nutmeg

1/2 Tsp Baking Powder

1 C Crisco Oil -- * see note

1 C Apricot Baby Food -- <OR>

1 C Apricots, Canned -- pureed

1 C Chopped Nuts

3 Eggs

-- <Icing> 1/2 C Brown Sugar

1/2 C Margarine

1/4 C Milk

1 tsp Vanilla

Powdered Sugar

*Do not substitute.

FOR THE CAKE:

Mix together dry ingredients. Add oil, baby food, nuts, and eggs. Beat by hand. Do not overbeat. Bake in tube pan at 350� for 30 minutes and lower to 300� for 20 minutes. Do not allow to get too brown. Remove from oven when cake tests done. Allow to cool in pan for 15 minutes. Turn onto rack or serving plate to cool.

FOR THE ICING:

Boil brown sugar and margarine. Add milk and bring to boil again. Remove from heat and add powdered sugar to spreading consistency. Add vanilla.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

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