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1
To make the Molasses Mix: In a tall 6-qt pan, bring the water and molasses to a boil.
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2
Remove from heat and stir in the baking soda.
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3
The mix will foam up.
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4
Set aside to cold.
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5
In a small saucepan, bring the apricots and 1 c. of the apple cider to a boil.
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6
Remove from heat and let the apricots plump for about 20 min.
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7
Preheat the oven to 350 degrees.
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8
Spray a 9- by 13-inch baking dish with vegetable oil cooking spray.
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9
In a medium saucepan, blend the brown sugar and cornstarch.
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10
Stir in the remaining 1/2 c. apple cider, the butter, cinnamon, salt, and cloves.
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11
Cook over medium heat till clear and thickened.
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12
Stir in all but 1/4 c. of the plumped apricots.
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13
Stir in all but 3/4 c. of the apples.
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14
Pour the mix into the prepared dish; set aside.
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15
To make the Cake Layer: Sift the flour, ginger, baking pwdr, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside.
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16
In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter till light and fluffy.
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17
Add in the egg, beating till creamy.
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18
On low speed, alternately blend in the dry ingredients and the molasses mix.
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19
The batter will be thin.
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20
Stir in the reserved apricots and apples.
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21
Pour the cake batter over the fruit layer in the baking dish.
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22
Bake for 40 to 45 min, or possibly till a toothpick inserted just into the cake layer comes out clean.
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23
Let cold slightly and serve with whipped cream.
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24
This recipe yields 12 servings.
