Apricot Purée Cake

Easiest and best apricot cake you'll ever bake.

Recipe Ingredients:

1 (18.25-ounce) package lemon cake mix
1/2 cup granulated sugar
4 large eggs
1 cup puréed Washington apricots
3/4 cup vegetable oil

Hot Apricot Syrup:
1 cup granulated sugar
1/2 cup puréed Washington apricots
1/2 cup lemon juice
1 teaspoon grated lemon peel

Cooking Directions:

1. Combine cake mix, sugar, eggs, apricot purée and oil; mix well.
2. Bake as directed in greased and floured 13x9x2-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.
4. For Hot Apricot Syrup: In a small saucepan, combine 1 cup sugar, puréed apricots, lemon juice and grated lemon peel; mix well. Bring mixture to boil.

Makes 12 servings.

Recipe provided courtesy of Washington State Fruit Commission.