| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Apricot Puree Cake

1 (18.25-ounce) package lemon cake mix
1/2 cup granulated sugar
4 large eggs
1 cup pureed Washington apricots
3/4 cup vegetable oil
Hot Apricot Syrup (recipe follows)

1. Combine cake mix, sugar, eggs, apricot puree and oil; mix well.
2. Bake as directed in greased and floured 13 x 9 x 2-inch pan 50 to 60 minutes or until wooden pick inserted near center comes out clean.
3. Pierce entire cake with fork or skewer. Spoon Hot Apricot Syrup evenly over cake. Allow cake to stand at lest 24 hours before serving so cake becomes moist and flavorful.

Makes 12 servings.

Hot Apricot Syrup: Combine 1 cup granulated sugar, 1/2 cup each pureed Washington apricots and lemon juice and 1 teaspoon grated lemon peel; mix well. Bring mixture to boil.

Recipe provided courtesy of Washington State Fruit Commission