"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apricot Cake Recipe

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This recipe for Apricot Cake, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Matlock
Added: Friday, July 15, 2005


1 Yellow cake mix (Duncan Hines)
3/4 cup Wesson Oil
1 cup Apricot Nectar
4 eggs
1 1oz. Bottle lemon extract

4 T. Powered Sugar
3 T. Lemon Juice
1 T. Wesson Oil

Mix cake ingredients and bake 45-60 minutes at 325 degrees in Angel Food pan greased with flour.

Mix icing ingredients together.
Ice while warm-poke holes with fork and drizzle icing.




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