APRICOT BUTTER CAKE

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Apricot Butter Cake image

This is one of the recipes that my great aunt left behind, and it seems to be a favorite with her family.

Provided by SouthernGirl24

Categories     Dessert

Time 1h

Yield 1 layered cake, 12 serving(s)

Number Of Ingredients 6

1 (16 ounce) can apricot halves
3/4 cup butter
1 3/4 cups sugar
3 eggs
1/2 cup water
2 3/4 cups self-rising flour

Steps:

  • Drain apricot halves. Mash apricots to make 1/2 cup and reserve the juice.
  • Cream butter and gradually add sugar until creamed well together.
  • Add 3 unbeaten eggs, one at a time, and beat well after each.
  • Combine 1/2 cup of water with apricots and 1/2 cup of apricot juice.
  • Add alternately with flour to the creamed mixture, beginning and ending with dry ingredients and blend well after each.
  • Pour into 2 9-inch round layer pans, well greased and lightly floured on the bottom.
  • Bake at 375 degrees for 35 to 40 minutes.
  • Cool and frost with your favorite cream cheese icing *optional*.

Nutrition Facts : Calories 358.2, Fat 13.1, SaturatedFat 7.7, Cholesterol 83.4, Sodium 464.7, Carbohydrate 56.8, Fiber 1.4, Sugar 34.9, Protein 4.7

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