1 C all purpose flour
3/4 C whole-wheat flour
2 t ground allspice
1 t baking soda
½ C sugar
½ C shortening
1 C applesauce
3/4 C B&R Farms Diced Dried Apricots
½ C chopped almonds
3 B&R Farms Dried Apricots
Preheat oven to 350F.
Grease a 12-cup Bundt pan or tube pan.
Combine flours, allspice and baking soda; set aside.
In a large bowl, with mixer at low speed, cream sugar and shortening, beat in applesauce and eggs until fluffy.
Add flour mixture; beat at medium speed 2 minutes, scraping bowl occasionally. Stir in apricots and almonds.
Pour batter into pan and bake 35 to 40 minutes until top springs back when lightly touched with finger.
Cool cake in a pan 10 minutes; invert onto serving platter and dust lightly with confectioner’s sugar.
Garnish with apricots arranged as a flower.