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Velvety Apricot Cake

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      Title: VELVETY APRICOT CAKE
 Categories: Cakes, Osg
      Yield: 1 Servings
 
  2 3/4 c  Cake flour
    1/4 ts Salt
      2 ts Baking powder
    1/2 ts Salt
    3/4 c  Shortening
  1 3/4 c  Sugar
      3 ea Eggs
    1/2 c  Apricot juice
    1/2 c  Water
    1/3 c  Apricot pulp
      1 ts Vanilla
 
  Stew apricots as for table use, drain and put fruit through sieve.
  Cream shortening, add sugar gradually, beating thoroughly. Add yolks
  one at a time, beating well. Combine water, juice and pulp, add
  alternately with dry ingredients which have been sifted together.
  Fold in stiffly beatn whites. Bake either in loaf at 350 F. or layers
  at 375 F. Frost with boiled icing. Source: Mrs. F. J. Dexter, Parma
  Grange, Cuyahoga County, OH
 
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