OK~ AT LAST
REDNECK RITA GETS FANCY
This recipe makes three loaves so you can share with your friends. It also freezes well.
Get ready for a great treat, this is one of the best cakes I have ever eaten, try it and you will remember it forever.
Yee Ha~
APRICOT-ORANGE CAKE
1 - 11 oz. box dried apricots
2 cups sugar
4 T butter (always use real butter)
1 - 11 oz. box dried apricots
2 cups sugar
4 T butter (always use real butter)
2 eggs
½ cup water
l cup orange juice
4 cups sifted flour
4 tsp. baking powder
½ tsp. soda
1 tsp. salt
1 cup pecans, chopped (toast pecans in microwave for about one minute, stir halfway though and watch closely so they don't scorch)
Cut apricots in ¼ inch pieces and soak in warm water to cover for 30 min. Drain.
Cream sugar, butter, and eggs; stir in water and orange juice.
Stir in dry ingredients.
Blend in nuts and apricots.
½ cup water
l cup orange juice
4 cups sifted flour
4 tsp. baking powder
½ tsp. soda
1 tsp. salt
1 cup pecans, chopped (toast pecans in microwave for about one minute, stir halfway though and watch closely so they don't scorch)
Cut apricots in ¼ inch pieces and soak in warm water to cover for 30 min. Drain.
Cream sugar, butter, and eggs; stir in water and orange juice.
Stir in dry ingredients.
Blend in nuts and apricots.
Cut wax paper to cover bottom of 3 loaf pans and then spray with Pam.
Pour in batter and let stand for 20 min.; then bake 55 to 65 min. at 350 degrees or until done.
Pour in batter and let stand for 20 min.; then bake 55 to 65 min. at 350 degrees or until done.
Mix 1 cup sugar and 1/2 cup orange juice and spoon over top while loaves are still warm.
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