Apricot Butter Cake

1. 1

   Drain apricot halves. Mash apricots to make 1/2 cup and reserve the juice.

2. 2

   Cream butter and gradually add sugar until creamed well together.

3. 3

   Add 3 unbeaten eggs, one at a time, and beat well after each.

4. 4

   Combine 1/2 cup of water with apricots and 1/2 cup of apricot juice.

5. 5

   Add alternately with flour to the creamed mixture, beginning and ending with dry ingredients and blend well after each.

6. 6

   Pour into 2 9-inch round layer pans, well greased and lightly floured on the bottom.

7. 7

   Bake at 375 degrees for 35 to 40 minutes.

8. 8

   Cool and frost with your favorite cream cheese icing *optional*.

* Per serving · 4 servings · Values may vary.

No additional tips available.