Apricot Cake

This is a favorite recipe from my Grandma Morris. I often requested it for my Birthday cake as a teenager and decided to make it for my Birthday this year. I did have to call Grandma to get the penuche icing recipe which turned out to be a fun conversation with her but a lesson to everyone out there: collect recipes before your 80+ Grandmother is going blind and can't remember where the recipes are. At least I still have my sweet Grandma with me! I love her baking advice, her witty sense of humor, and her unconditional love.

APRICOT CAKE

Cream:

1 cup sugar

1 cup oil

2 eggs

Add:

2 cups flour

1/2 tsp cloves

2 tsp cinnamon

2 tsp soda dissolved in 1/4 cup hot water

1 pt. apricots - juice and all

1 tsp salt

Mix together and pour in 9x13 greased and floured cake pan. Bake at 350 degrees for 30-35 minutes.

Penuche Frosting

1/2 c. butter

1/4 c. milk or cream

1 c. brown sugar

2 c. powdered sugar

Melt butter, then add sugar. Boil over low heat 2-3 minutes, until bubbly, stirring consistantly. Add milk. Bring to a boil again while stirring, then while luke warm add powdered sugar, whisking until it's completely dissolved.