Velvety Apricot Cake
Ingredients
2 3/4 C. cake flour
1/4 tsp. salt
2 tsp. baking powder
1/2 tsp. salt
3/4 C. shortening
1 3/4 C. sugar
3 eggs
1/2 C. apricot juice
1/2 C. water
1/3 C. apricot pulp
1 tsp. vanilla
Boiled Icing:
1 C. sugar
1 each egg white, beaten
4 Tbsp. water, cold
1 tsp. vanilla
Cooking Instructions
Stew apricots as for table use, drain and put fruit through sieve. Cream shortening, add sugar gradually, beating thoroughly. Add yolks one at a time, beating well. Combine water, juice and pulp, add alternately with dry ingredients which have been sifted together. Fold in stiffly beaten whites. Bake either in loaf pan at 350 degrees or layers at 375 degrees. Frost with boiled icing. Boiled Icing: Add the water to the sugar and boil until the syrup spins a thread. Pour the hot syrup very slowly into the beaten white of egg, whipping constantly. Flavor with vanilla and spread the icing on the cake. For chocolate icing, add 2 Tbls. grated chocolate to the warm icing. To tint icing: Lemon juice will whiten icing. The grated rind of an orange will give a yellow color. Strawberry, raspberry or cranberry juice will give a pink shade.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)