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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Apricot Luncheon Cake Recipe

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This recipe for Apricot Luncheon Cake is from Recipes of Dorothy Thompson Russler, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c flour
1 t. soda
1 t. salt
1 1/2 c sugar
2 eggs
2 - 15 oz cans apricots drained & diced
1/2 c brown sugar
1/2 c chopped pecans
3/4 c evaporated milk
3/4 c sugar
6 T. butter
1 t vanilla
Directions:
Directions:
Preheat oven 350º. Mix flour, soda, salt, sugar and eggs well, adding apricots after all other ingredients are mixed together. Pour into greased 9x13 pan. Mix brown sugar and pecans; sprinkle on top of cake. Bake for 35 min. or until toothpick comes out clean. Remove from oven and let cool a few minutes.

Combine evaporated milk, sugar, butter and vanilla in saucepan and bring to a boil. Poke holes into slightly cooled cake and pour saucepan mixture over top. Allow cake to cool completely before serving.

(Note: may not use all of sauce)

 

 

 

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