APRICOT BUTTER CAKE

 

  • Cooking Time: 50
  • Servings:
  • Preparation Time:

Ingredients

  • 4 Eggs
  • 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
  • Whipped cream

Directions

  • 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.

Notes

Apricot Pumpkin Butter can be bought online at Robert Rothschild online store

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