Ingredients

1-1/2 C. flour
1/4 tsp. salt
2 tsp. baking powder
12 tsp. Sweet ‘n Low sweetener
1 medium egg
1/4 C. nonfat dry milk
2/3 C. water
1 tsp. vanilla
2 C. apricots, canned, drained and chopped
ground cinnamon (to taste)

Cooking Instructions

Preheat oven to 375 degrees F. In a small bowl, sift flour, salt and baking powder. In another bowl, cream sweetener, egg and margarine on low speed of an electric mixer. Add dry milk, water and vanilla. Beat until blended. Stir in dry ingredients. Stir until smooth. Spread batter in 8-inch square pan that has been sprayed with a nonstick cooking spray. Arrange apricots evenly over batter. Sprinkle liberally with cinnamon. Bake 25 minutes, until toothpick inserted in center of cake comes out clean. Cool in pan.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: