Holiday gift giver wants to make a rich treat: Apricot Poundcake

Recipe Finder

September 09, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

Jean C. Adams of Deadwood, S.D., lost a recipe for a cake that she describes as wonderfully rich, easy to ship to others and very tasty. "It is an apricot poundcake," she says, "and it keeps indefinitely and a little goes a long way."

She added: "I sent it to my husband during the Vietnam War and it reached him in excellent condition. I cut the recipe from the Rapid City Journal more than 25 years ago and lost it. Now I want to make some of these cakes for Christmas gifts."

Responses arrived from many people, including Virginia J. Griggs of Pinehurst, N.C., Mary McLaughlin of Montrose, Colo., Mary A. Walter of Clarksville, Mo., and E. Ziegenbalg of Sioux Falls, S.D.

Tester Laura Reiley chose the recipe of Brenda D. Cox of Richlands, N.C., which was taken from the "1992 Ruritan National Cook Book."

Apricot Poundcake

Serves 10-12

CAKE:

1 (15-ounce) can apricot halves; don't drain

3/4 cup Wesson oil

4 eggs

2 teaspoons lemon juice

1 package Duncan Hines yellow cake mix

2 teaspoons lemon extract

1 (3-ounce) package lemon or orange Jell-O

ICING:

2 tablespoons

margarine

3/4 cup powdered

sugar

1 1/2 tablespoons

apricot puree

Pour apricots and liquid into blender or food processor and process until smooth. Measure 1 cup of puree into a large mixing bowl. Add remaining cake ingredients. Beat slowly until blended, then beat 5 minutes at medium speed. Bake in well-greased and floured tube pan for 50 minutes at 350 degrees. Immediately run knife around sides and remove cake from pan while it is still warm.

Combine all ingredients for icing in a small pan. Heat slowly until smooth. Drizzle over warm cake.

Tester Reiley's comments: "This cake did not turn out as dense as a poundcake, but the apricot flavor was subtle and appealing. The icing gives the cake a nice shine and a moist texture. I used lemon Jell-O rather than orange to accentuate the lemon flavors of the juice and extract."

Recipe requests

* Roy S. Sell of Johnstown, Pa., would like to know "if someone has a recipe for Tuscany bread. Tuscany is that region in Italy. Thank you."

* Michal Makarnich of Baltimore would like to have a recipe for turnip coleslaw and a dressing, too.

* Catherine Adams of St. Augustine, Fla., wants a sweet potato cheesecake recipe.

* During a visit to Arizona, Roberta Hamlet of Rapid City, S.D., and her daughter, Emmie, 17, discovered a grand breakfast in a small bakery, the Bountiful Bread Co. in Tempe. "It was an MRE [Meals Ready to Eat] - a whole-wheat roll, with potato, vegetables and cheese," Hamlet says. "I would appreciate getting this recipe."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Letters may be edited for clarity.

Pub Date: 9/09/98

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