Apricot Butter Cake
3/4 cup Sugar
1/2 cup Shortening or oil
2 1/2 cups Flours
1/2 tsp. Cloves
1 1/2 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 cup Buttermilk
1 cup Robert Rothschild Farm Apricot Pumpkin Butter
Preheat oven to 350 degrees F.
Beat eggs until fluffy.
Gradually add sugar and then oil.
Add dry ingredients and buttermilk. Mix well.
Add Apricot Pumpkin Butter. Blend well.
Pour batter into a 9x5x4 inch greased loaf pan and bake for 50 minutes or until done.
Cool and slice.
Serve with whipped cream blended with Apricot Pumpkin Butter.
Pairs Well With
Apricot Pumpkin Butter can be bought online at Robert Rothschild online store