Brave Leith Hall Guests Follow Elan’s Recipes

This past weekend, Roger and Judy, who visit us every year and are so much fun to talk to, asked for the recipe for the pumpkin and apricot cake that I served for tea. The last time they followed one of my recipes (for banana chocolate cake) the chocolate exploded as it was poured into a bowl. Undeterred, they are willing to follow another recipe, no matter what the danger.

 PUMPKIN APRICOT CAKE

3 1/2 c. unbleached flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each nutmeg, cloves, cinnamon
1 1/2 c. packed brown sugar

½ c. white sugar
1 c. oil
2 c. canned pumpkin
4 eggs
1 c. dried apricots, cut into small slices

1 c. simple syrup made of 1 c. water boiled with 1 c. sugar

Mix together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.

Mix dry ingredients with the oil and pumpkin, stirring until well combined.

Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured decorative bundt pans. I use a silicone fluted bundt ban and a variety of Teflon coated bundt pans.

Bake at 350 degrees for 50 to 60 minutes or until cake springs back when prodded with a finger. Cool in pans. Dribble ½ c. simple syrup over each cake.  Remove from pans. Place on wire rack to cool.