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Carrot and Apricot Cake Country Cooking
Author/Submitted by:
Servings: 8
Categories:
Cakes
/
Desserts
Ingredients: 2
ts
Finely ground almonds 2 1/2
c
Unsifted all-purpose flour 1
c
Firmly packed light brown
-sugar 2
ts
Ground cinnamon 1
t
Baking powder 1/2
ts
Baking soda 1/2
ts
Salt 1
c
Grated carrots 1/2
c
Chopped dried apricots 1/2
c
(1 stick) butter, cut in
-small cubes and softened 2
lg
Eggs, lightly beaten 1/3
c
Orange juice 1
tb
Finely grated orange rind
Confectioners'sugar
Directions:
1. Heat oven to 350F. Butter 8-inch Turk's head mold or Bundt pan and
dust with ground almonds. In large bowl, combine flour, brown sugar,
cinnamon, baking powder, baking soda, and salt until well mixed.
2. Add carrots, apricots, butter, eggs, orange juice, and orange rind
to flour mixture. With electric mixer on low speed, beat ingredients
just until combined and moistened, scraping inside of bowl as
necessary.
3. Spread mixture in prepared pan and bake 40 to 50 minutes or until
cake tester inserted in center comes out clean. Cool in pan on wire
rack 5 niinutes. Unmold cake onto rack and cool completely. Place
cake on serving plate. Sift confectioners' sugar lightly over cake
and serve.
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