Apricot Brandy Cake
Ingredients
2 C. all-purpose flour
1 3/4 C. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 C. vegetable oil
2 jars apricot baby food
3 eggs
2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. cloves
1/2 C. apricot preserves
Brandy butter cream frosting
3 C. powdered sugar
3 Tbsp. butter or margarine; soft
2 Tbsp. sour cream
2 Tbsp. brandy or bourbon
Cooking Instructions
Preheat oven to 350. Combine flour, sugar, baking powder, salt, oil, baby food, eggs, vanilla, cinnamon, and cloves in mixing bowl and beat at medium speed for 2 minutes. Pour into two greased and floured 8 inch round pans. Bake 30 to 35 minutes, until toothpick inserted in center comes out clean. Let cool in pans. Remove layers from pans and sandwich together with apricot preserves. Spread top and sides of cake with frosting. Brandy Butter cream Frosting: Combine all ingredients in mixing bowl and beat to spreading consistency.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)