APRICOT SAUCE CAKE

Tourta me Verikoko

YIELD: 10 TO 12 SERVINGS

       ¾ cup chopped dried apricots

       1 cup water

       2 cups sugar

       10 tablespoons unsalted butter, at room temperature

       1 teaspoon vanilla extract

       1 teaspoon grated lemon peel

       2 eggs

       ½ teaspoon salt

       2 teaspoons double-acting baking powder

       2 cups all-purpose flour

       1 cup milk

In a small pan, combine apricots, water, and ½ cup sugar; bring to a boil. Cover and simmer gently for 20 minutes. Puree mixture in blender or food processor, or press through a food mill. There should be 1½ cups of puree. If quantity is not correct, either boil, stirring constantly, to reduce, or add water to bring to the exact measure. Blend in 2 tablespoons of butter. Set aside to cool.

Preheat oven to 350 degrees.

In a large mixing bowl, beat together remaining 8 tablespoons butter and 1½ cups sugar until blended. Add vanilla and lemon peel and beat in eggs one at a time. In another bowl, sift together salt, baking powder, and flour. Add flour mixture to butter mixture alternately with milk, beating well after each addition.

Pour batter into a greased and floured 9-inch square pan. Spoon apricot sauce evenly over batter. Bake for 50 to 55 minutes, or until cake tester comes out clean and cake begins to pull away from sides of pan. Serve warm.