Grandma Esther’S Oil Cake With Apricots & Pecans

1. 1

   Oil a 9 x 9-inch baking pan and line with oiled parchment paper. Preheat the oven to 350u00b0F.

2. 2

   In a medium mixing bowl, beat the oil, sugar, and eggs.

3. 3

   In a smaller bowl, combine the flour, salt, baking soda, and cinnamon. Pour the dry ingredients over the wet and fold in. Fold in the fruit and the pecans.

4. 4

   Spread the batter in the pan. Bake on the middle racks for about 1 hour, or up to 1 hour and 10 minutes, until the top is crisp and brown and a toothpick or skewer inserted in comes out clean. Cool in the pan for 10 minutes, then carefully turn out onto a rack to cool.

* Per serving · 4 servings · Values may vary.

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