It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Apricot Jam Cake
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- #52391
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1/2 cup buttermilk
1/2 cup apricot preserves
directions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch square baking pan.
Sift the flour, baking soda, nutmeg, cinnamon, cloves, and salt into a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at medium speed until creamy.
Add the eggs, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and preserves.
Spoon the batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 4, 2009
I was looking for something to bake without having to make a trip to the store and came across your recipe. I made it more calorie friendly by using splenda, smuckers simply fruit apricot, egg beaters, and skim milk. The cooking time was only 25min but that may have been b/c of my changing the recipe. While it was still hot I poked some holes in the top and put a thin layer of the smuckers. It came out lovely. Thanks.