Jan 04 2013

New Year Celebrated with Happy Recipe

After having escaped the end of the world – I kind of liked the prediction that the Earth’s crust would rotate and shift the North and South Poles to the Equator – my guess is that everyone needs a sweet treat to celebrate the New Year.

What could be more wonderful than a piece of cake loaded with apricots soaked in brandy or rum?

The following recipe from “Revenge of Old Boots & Bacon Grease” was developed in honor of a Gordon setter puppy that came into our home eight years ago. Mr. Peabody is still going through his puppy stage and is a “double happy little fellow” just like when he first arrived.

We like to serve this cake warm from the oven and topped with a scoop of ice cream.

Double Happy Apricot Cake
  • 1 pound dried apricots
  • 1 cup brandy or rum
  • 2 cups sugar
  • 1/2 cup shortening
  • 2 eggs
  • 2 cups flour
  • 1/2 cup buttermilk
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon baking soda
  • 1 cup pecan halves

Place apricots in a quart jar, pour in brandy and screw on lid. Set jar in a cool place for at least 24 hours, rotating occasionally to allow apricots to soak up the alcohol. Cream sugar and shortening together in a mixing bowl, then add eggs. Sift dry ingredients into bowl, then slowly add buttermilk, mixing well. Stir in apricots and pecans. Grease and flour a baking pan. Pour cake batter into the pan and bake for one hour at 325 degrees or until a toothpick inserted into the cake comes out clean.

Enjoy the recipe and let's get cooking!