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What You Need:
(To Serve: 10 to 12)
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¾ cup chopped dried apricots
1 cup water
2 cups sugar
10 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
2 eggs
½ teaspoon salt
2 teaspoons double-acting baking powder
2 cups all-purpose flour
1 cup milk
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Translate this recipe:
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| How To Cook: |
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1. In a small pan, combine apricots, water, and ½ cup sugar; bring to a boil. Cover and simmer gently for 20 minutes. Puree mixture in blender or food processor, or press through a food mill.
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2. There should be 1½ cups of puree. If quantity is not correct, either boil, stirring constantly, to reduce, or add water to bring to the exact measure. Blend in 2 tablespoons of butter. Set aside to cool.
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3. Preheat oven to 350°.
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4. In a large mixing bowl, beat together remaining 8 tablespoons butter and 1½ cups sugar until blended. Add vanilla and lemon peel and beat in eggs one at a time.
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5. In another bowl, sift together salt, baking powder, and flour. Add flour mixture to butter mixture alternately with milk, beating well after each addition.
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6. Pour batter into a greased and floured 9-inch square pan. Spoon apricot sauce evenly over batter.
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7. Bake for 50 to 55 minutes, or until cake tester comes out dean and cake begins to pull away from sides of pan. Serve warm.
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