Wednesday, November 17, 2010

Apricot Spice Cake

This used to be my go-to dessert in college and law school, but I'd completely forgotten about it until I tried making Deb's Spiced Applesauce Cake. The cake was good, but rather dense and not as moist and spicy as I wanted. Clearly, somewhere in my mind, there was already a "Spice Cake" archetype lurking... and suddenly I remembered scouring the shelves of a Brooklyn bodega for apricot baby food:

2 c flour
2 c sugar
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon (make the teaspoons of spices generous)
1 tsp nutmeg
1 tsp cloves
.5 tsp baking powder

1 c veg oil
1 jar (1/2 cup) apricot baby food
1/2 cup mashed canned apricots & juice (leave some chunks)
3 eggs

Mix together dry, add wet, and bake at 350 in a brownie pan. (Can't remember how long.) Top with cream cheese frosting.

I originally begged this recipe out of the mother of a childhood friend who would make it specifically for me... it may very well be the first thing I baked. I guess I can thank the applesauce cake for bringing me back to it.

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