"Hunger is the best sauce in the world."--Cervantes

Apricot Luncheon Cake Recipe

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This recipe for Apricot Luncheon Cake, by , is from The Russler Family Cookbook Project, 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!

Dorothy Russler


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

Preheat oven 350. 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 beginning boil. Poke holes into slightly cooked 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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