Source: Fabulous Food Associations

Apricot Cake
Nothing tastes better than a homemade cake!
Serves: 10
Prep Time: 10 minutes
Cook Time: 30 minutes


1 can (15 1/4 oz.) almond flavored apricot halves, drained
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter, softened
7/8 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup lowfat milk
Powdered sugar

Preheat oven to 350 degrees.

Drain liquid from the apricots. Take 5-6 apricot halves and puree in blender or food processor until smooth to make 1/3 cup puree. Finely chop the remaining apricots and set aside. They will measure about 8 tablespoons.

Mix together the flour, baking powder, and salt. Set aside.

Cream the butter with the sugar. Add the 1/3 cup apricot puree and mix until smooth. Add the eggs, one at a time. Stir in the vanilla. Alternately, stir in the flour mixture and the milk, stirring until the batter is smooth. Fold in the chopped apricots.

Pour the batter into a 9" round cake pan that has been coated with cooking spray. Bake at 350 degrees for approximately 30 minutes. Test for doneness by inserting a toothpick into the cake. When done, the toothpick comes out clean. When cool, sprinkle with powdered sugar.

Recipe can also be used as a yellow cake recipe by excluding the chopped apricots.

Note: The overall calorie content was reduced by 500 and the fat content cut by 55 grams by substituting the apricot puree for all of the oil and a substantial amount of butter called for in the recipe.