Make your own free website on Tripod.com
CRISPY APRICOT CAKE

1/4 cup butter or margarine, softened
3 tablespoons sugar
1/2 teaspoon ground cinnamon
2 cups crisp rice cereal
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 (16 0z.) can peeled whole apricots
1/4 cup butter or margarine
3/4 cup sugar
1 egg

Combine the softened butter, 3 tablespoons sugar, and the cinnamon. Stir in the cereal. Set aside. In a small bowl stir together flour, baking powder, and 1/4 teaspoon salt. Drain apricots, reserving 1/2 cup syrup. Mash apricots. In mixer bowl on medium speed, beat 1/4 cup butter. Add the 3/4 cup sugar and beat till combined. Add the egg and beat until light and fluffy. Add flour mixture and reserved apricot syrup alternately to beaten mixture, beating at low speed after each addition until combined.

Pour into a greased 9x9x2-inch baking pan. Dot with three-fourths of the apricots. Sprinkle cereal on top. Dot with remaining apricots. Bake in a preheated 350 degree oven for about 45 minutes or until done.

Serve warm

Back to Mawood's Kitchen