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Receta Apricot Babyfood Cake
by Clarisa Skinner

Apricot Babyfood Cake

My Granny, Esther Tarpley, always made this cake for me when I would visit as a child. Don't be fooled by the name. This is a wonderful, moist and delicious cake that just can't be beat. Every time I bake it, I'm taken back to those precious times with her in the kitchen laughing, talking, eating and hand-copying her recipes (before laptops!).

In the interest of the health-conscious, I am giving her version below with my adjustments for a "lighter" version in parenthesis. Sorry I can't give proper credit to the author of the recipe, but I don't know where Granny got it or if it was her own creation.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 16

Va Bien Con: milk

Ingredientes

  • 2 cups Sugar (I reduce the sugar to 1 1/2 cups)
  • 3 large Eggs (feel free to use an egg substitute instead)
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 jar (Junior size) Apricot baby food
  • 1 cup Oil (I substitute 1 cup unsweetened applesauce)
  • 2 cups Flour
  • 1 tsp Vanilla
  • 1 Tbsp Lemon Juice

Direcciones

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together in a mixer until smooth. Pour into a greased and floured bundt pan.
  3. Bake for 1 hour, or until a toothpick inserted in the cake comes out clean.
  4. Tip: Feel free to experiment with other fruit flavors, if desired. You may also want to replace the eggs with All Whites or another egg substitute. I like the cake plain, but you can pour a powdered sugar glaze over it if you need a little extra kick of sweetness.