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Carrot Apricot Cake

cakes

1/2 cup dried apricots
2 tablespoons orange juice
2 cup grated carrots
3/4 cup buttermilk
2 egg whites
1 egg
3/4 cup packed dark brown sugar
1/4 cup vegetable oil
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup strained marmalade

Apricot purée and orange juice spike the flavours of this handsome Bundt cake. Because it - Freezes well, it is ideal to have on hand for last-minute guests. In small saucepan, bring apricots and 1/2 cup water to boil; reduce heat and simmer for 5 minutes. Let cool In food processor, purée apricot mixture with orange juice until smooth; scrape into bowl. Stir in carrots and buttermilk. Set aside. In large bowl, beat together egg whites, egg, sugar, oil and vanilla. In separate bowl, combine flour, cinnamon, baking soda, nutmeg and salt. Add to egg mixture alternately with carrot mixture, making 3 additions of dry ingredients and 2 of wet Pour into greased 10-inch (12-cup) Bundt pan. Bake in centre of 350°F oven for about 35 minutes or until cake tester comes out clean. Let cool in pan on rack for 10 minutes; turn out onto rack and let cool completely. (Can be wrapped in plastic wrap and stored at room temperature for up to 2 days or frozen in airtight container for up to 1 month.) Brush with marmalade. Converted by MM_Buster v2.0l.

Contributor: Canadian Living Magazine - November, 1998

Yield: 12 servings

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