Ingredients

2 C. cake flour; sifted
2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. butter; or shortening
1 C. sugar
1 C. milk
1/2 tsp. vanilla
Apricot Cream Topping:
4 Tbsp. sugar
5 Tbsp. cake flour
Dash salt
4 Tbsp. apricot juice; canned
1 C. apricot pulp; use canned fruit
2 Tbsp. lemon juice
1 C. cream; whipped

Cooking Instructions

Sift flour once, measure, add baking powder and salt, and sift again. Cream the butter, add sugar gradually and cream together well. Add flour, alternately with milk a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in a greased pan, 8 x 8 x 2 inch in moderate oven at 350 degrees for 50 to 60 minutes, or until done. Serve with Apricot Cream topping. Apricot Cream Topping: Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly. Sieve well drained apricots to obtain 1 C. pulp and add gradually to flour mixture, stirring until blended. Place over rapidly boiling water and cook for 5 to 7 minutes, stirring constantly. Add lemon juice. Chill. Fold in cream.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)