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Apricot-Banana Cake



This Apricot Banana Cake has been a favorite in our family for at least five generations, and for good reason. It's light and refreshing, and the mix of apricots and bananas make for an unusual but delicious flavor.


You can use any yellow cake recipe (or even a box mix) for the cake, especially if you're vegan, have dietary restrictions or strapped for time.



Cake


2 ¼ cups all-purpose flour

1/4 cup corn starch 

1 1/4 cup sugar 

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter (room temperature)

¼ cup vegetable oil

3 eggs room temperature, large

2 egg yolks

1 tbsp vanilla extract

1 cup buttermilk 


Butter and flour two 9-inch round pans. 


Mix the flour, cornstarch, baking powder and salt.


Separately, cream the butter and sugar together. Add the oil and vanilla and mix thoroughly. Begin adding the eggs one at a time to make sure they mix it completely before adding the next. 


Finally, add the flour mixture and buttermilk until thoroughly incorporated.


Bake at 350 for 30, or until a toothpick inserted in the middle of the cake comes out clean.


Allow cakes to cool completely before adding the apricot-banana mixture.



Apricot-Banana mixture


12 oz of dried apricots, chopped roughly

3-4 bananas, peeled and mashed

1/2 to 1 cup of water


Place the dried apricots in the top pan of a double-boiler and add 1/2 cup of water. Bring the bottom water of the double-boiler to boil. Cover the apricots and water and allow to steam for 5 minutes or so. Begin mashing the steamed apricots and adding water until the apricots and water have the consistency of apricot jam.


Remove the apricots from heat and allow them to cool. Mash the bananas and add them to the cooled apricots to create the mixture that will be used like frosting on the cake. This mixture typically doesn't stick too well to the sides of the cake (or maybe we're just not skilled enough to make that happen), so we don't even try anymore.


Turn one layer of cake out of the cake pan (scraping a butter knife around the sides to loosen the cake if needed. Place the cake layer on a cake plate or stand and cover with the apricot-banana mixture. Turn the other layer out of the cake pan and place it on top of the cake. Cover the top of the cake with the remaining mixture, and enjoy!



The Rochester footed cake plate is available for sale in our store: https://www.enlightenedtexan.com/product-page/rochester-footed-cake-plate-pink


Also available in green.



Please see our nutritional disclosure:

https://www.enlightenedtexan.com/nutritionaldisclosure

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