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Apricot Orange Cake

cakes, desserts, fruits

3/4 cup granulated sugar
1/3 cup butter; softened
2 eggs
1 cup all-purpose flour
1/4 cup milk
2 teaspoons grated orange rind
1 teaspoon baking powder
1/2 cup packed brown sugar
1 teaspoon cinnamon
2 cans (each 14 oz) apricot halves; drained well
2 teaspoons icing sugar

In large bowl, beat granulated sugar with butter until fluffy; beat in eggs, 1 at a time, beating well after each addition. Add flour, milk, orange rind and baking powder; beat for 3 minutes at medium speed. Spoon into greased 9-inch (10 cup) springform pan. Stir brown sugar with cinnamon; sprinkle over top. Arrange apricots, cut side down, in single layer on top, reserving remaining halves for garnish. Bake in centre of 350°F oven for 45 to 55 minutes or until cake is golden and cake tester inserted into centre comes out clean. Let cool on rack for 15 minutes. Run knife around edge and remove pan side; let stand until warm or at room temperature. Just before serving, dust with icing sugar. Thinly slice reserved apricots; garnish dessert plates with slices.

Contributor: Canadian Living, Holiday Issue, 1999

Yield: 8 servings

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