Easiest and best apricot cake you’ll everbake.
Recipe: Apricot Puree Cake
1 (18.25-ounce) package lemon cake mix
1/2 cup granulated sugar
4 large eggs
1 cup pureed Washington apricots
3/4 cup vegetable oil
Hot Apricot Syrup (recipe follows)
Makes 12 servings.
Hot Apricot Syrup: Combine 1 cup granulated sugar, 1/2 cup each pureedWashington apricots and lemon juice and 1 teaspoon grated lemonpeel; mix well. Bring mixture to boil.
Recipe provided courtesy of WashingtonState Fruit Commission
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