A moist cake fuli of fruits and nuts.
DATE IN SAN ANTONIO CAKE
Ms. Barbara Morgan Walnut Creek, California
1/2 cup dried apricots 1 cup water
1 pkg. Pillsbury Plus Carrot 'n Spice Cake Mix
11/2 cups water
1/2 cup oil
3 eggs
1 cup chopped pecans or nuts
1 cup chopped dates
GLAZE
1 cup powdered sugar, sifted
4 to 5 teaspoons milk
Rehydrate apricots in 1 cup water for 30 minutes; drain and chop finely.
Heat oven to 350°F. Grease and flour 10-inch tube or 12-cup fluted tube pan.
In large bowl, blend cake mix, water, oil and eggs at low speed until
moistened. Beat 2 minutes at highest speed. By hand, stir in apricots,
pecans and dates. Pour into prepared pan.
Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center
comes out clean. Cool upright in pan for 25 minutes; invert onto serving
plate. Cool completely. In small bowl, blend all glaze ingredients until
smooth. Spoon over top of cake, allowing some to run down sides.
16 servings.
HIGH ALTITUDE-Above 3500 Feet: Add 3 tablespoons flour to dry cake mix, Bake
at 375°F. for 55 to 65 minutes.
NUTRITION INFORMATION PER SERVING
SERVING SIZE: PERCENT U.S. ROA
1/16 OF RECIPE PER SERVING
CALORIES 330 PROTEIN 6%
PROTEIN 4g VITAMIN A 35%
CARBOHYDRATE 43g VITAMINC
FAT 17g THIAMINE 10%
SODIUM 220mg RIBOFLAVIN 6%
PCTASSIUM 205mg NIACIN 6%
CALCIUM 4%
IRON 8%
. Contains less than 2% of the U,S, RDA of this nutrient
Pillsbury America's 30th Bake-Off Cookbook 1982
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