Apricot Honey Cake Recipe

• 1/2 c. dry apricots, roughly minced
• 1/4 c. dark rum
• 2 lrg Large eggs
• 1 c. clover honey
• 1/3 c. vegetable oil Grated peel and juice of 1 lemon Grated peel and juice of 1 orange
• 1/3 c. sugar
• 1 tsp salt
• 1/3 c. apricot jam
• 1 3/4 c. white rye or possibly unbleached all-purpose flour
• 1/4 c. cake or possibly unbleached all-purpose flour
• 1/2 tsp baking soda
• 1/2 c. slivered almonds, or possibly roughly minced walnuts or possibly cashews

1. In a small bowl, soak the apricots in the rum for at least 30 min.
2. Preheat the oven to 3500 and grease a 10- by 5-inch loaf pan.
3. In a mixing bowl, beat the Large eggs with a whisk.
4. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
5. Sift the 2 flours and the baking soda into another bowl.
6. Strain the apricots, reserving the excess rum.
7. Add in the flour alternately with the rum to the honey cake mix.
8. Mix in the apricots.
9. Scoop the batter into the prepared pan and sprinkle with the nuts.
10. Bake in the oven on the lower rack for 50-55 min, or possibly till the center of the cake is hard when you press sit.
11. Remove from the oven and cold on a rack.

dry apricots, dark rum, eggs, honey, vegetable oil, sugar, salt, apricot, white rye, cake, baking soda, slivered almonds

Taken from cookeatshare.com/recipes/apricot-honey-cake-68930 (may not work)