This is another recipe for Millie and her family. We served this pumpkin apricot cake for teatime while she was here last week, and she asked for the recipe. I always like desserts that include two ingredients that are similar colors but different flavors, like honeydew and green grapes, chocolate and coffee, and this pumpkin and apricot cake.
Cape May B&B Pumpkin Apricot Cake
3 1/2 c. all-purpose 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. each granulated sugar and packed brown sugar
1 c. oil
2 c. canned pumpkin
2 cups dried apricots, cut up
Sift 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.
Bake at 350 degrees for 50 to 60 minutes or until cake springs back when prodded with your finger.. (I start testing after 35 minutes) Cool for 10 minutes. Remove from pans. Place on wire rack to cool.