This moist eggless cake is a perfect dessert for mid-winter with its maple syrup and dried apricots.
DRIED APRICOT CAKE (Pantry Cooking II)
1/2 cup shortening
3/4 cup sugar
3/4 cup maple syrup
1/2 cup milk
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla
2 cups flour
1 cup chopped pecans
1 cup chopped dried apricots
In a large bowl, cream together shortening, sugar and maple syrup. In a small bowl, stir together milk, baking soda, salt, and vanilla; add to the creamed mixture. Blend in flour. Stir in pecans and apricots. Spread in a greased and floured 9×13 pan. Bake at 350o for 30 minutes or until a toothpick inserted in the center comes out clean. If desired, top each piece with whipped topping or a small scoop of vanilla ice cream before serving. Serves 12.
