"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Apricot Crunch Cake Recipe

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

Contributor:  
Contributor:  
Lois Wood Meyer & Margie Wood Mooney
Added: Saturday, May 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 packages dried apricots
1 cup broth from apricots
1/4 cup brown sugar
1/2 cup chopped nuts
1 box butter cake mix
1/4 cup margarine, melted
3 eggs, beaten

Directions:
Directions:
Cook apricots in water until tender. Line bottom of 9x13 cake pan with the apricots and pour the broth from the cooked apricots on top. Drizzle the beaten eggs over the fruit. Add cake mix in a layer over the fruit. Pour the melted margarine over the cake mix. Add brown sugar and nuts.
Bake for about 1 hour at 350.

 

 

 

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