Categories: Cake, icings, torte

Ingredients

• 3/4 cup dried apricots, chopped
• 1 cup water
• 2 cups sugar, divided use
• 10 Tbsp. butter
• 1 tsp. vanilla
• 1 tsp. grated lemon peel
• 2 eggs
• pinch salt
• 2 tsp. baking powder
• 2 cups flour
• 1 cup milk

Directions

1. Combine apricots, water and 1/2 cup of the sugar in a sauce pan.
2. Bring to a boil, cover and simmer for 20 minutes.
3. Press through a sieve or beat to a smooth sauce. You should have exactly 1 1/2 cups of fruit. Boil to reduce or add water to obtain 1 1/2 cups. Blend in 2 Tbsp. of the butter and set aside.
4. Beat the remaining 8 Tbsp. (1 stick) of butter and 1 1/2 cups sugar together. Add vanilla and lemon peel and beat in eggs, one at a time. Sift salt, baking powder and flour together and add alternately with the milk.
5. Pour into a greased and floured 9-inch square pan. Bake at 350 degrees for 70 minutes or until cake pulls away from pan.

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