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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)