Apricot Layered Cake


1 recipe for white cake
1 1/4 C water
3 egg whites
1/3 C vegetable oil
1 T orange zest
1 t lemon or orange extract
10 oz B & R Farms Dried Apricot Preserves


1/2 C butter
3 1/2- 4 C confectioner’s sugar
1/3 fresh orange juice
1/4 C pecans, chopped
B & R Farms Dried Blenheim Apricots for garnish


In a bowl, beat first 6 ingred. on low until moistened. Beat on high until blended– about 2 min.

Pour into 2 greased & floured 8” pans. Bake at 350F for 3-35 min. or until done.

Place on wire rack to cool 15 minutes.

Remove from pans and cool completely.

Split each cake into two layers, and spread cut sides with apricot preserves. Replace tops and set aside.

To prepare frosting, cook butter in heavy pan, stirring continuously, over med. heat until butter turns brown (approx. 8 minutes).

Add to mixing bowl with the sugar, orange juice and 2 T apricot preserves. Beat until creamy texture.

Frost cake between layers and on sides/top. Sprinkle with nuts and decorate with apricots as desired.

Keep refrigerated until serving.