The apricot tree first gave fruit in Armenia and the mountainous regions of Asia; now, several thousand years later, it is grown in temperate climates throughout the world. Its dried fruit is a valuable source of vitamin A and also contains healthy amounts of potassium, niacin, sodium, magnesium, and iron – a very useful item! If you stew apricots or soak them overnight, they act as a mild purgative.
Avoid dried apricot whose color is too brilliant – they have probably been treated with sulfur. Those of more muted tones may not be as eye-catching, but they are usually tastier and far more healthful.
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APRICOT CAKE
1 cup dried apricots (unsulfured)
1 cup water
2 cups sugar (preferably raw sugar)
10 tablespoons butter (1 stick plus 2 tablespoons)
1 teaspoon vanilla extract
1½ teaspoons lemon zest (organic undyed lemon, if possible)
2 eggs
2 cups whole wheat pastry flour, sifted
½ teaspoon salt
1 cup milk
· Preheat oven to 350 degrees.
· Soak apricots in water for about 2 hours. Place apricots and water, ½ cup sugar, and 2 tablespoons butter in a small saucepan over medium-low heat and simmer gently until sugar and butter dissolve. Puree mixture in a blender or food mill. Set aside.
· Cream remaining butter and sugar. Add vanilla, lemon peel, and eggs one at a time, stirring well. Add flour, salt, and baking powder alternately with milk and beat until smooth, but do not overbeat.
· Pour batter into an 8-inch buttered and floured springform pan. Spread apricot puree gently over top of batter, slightly thinner toward the middle. Bake at 350 degrees for about 1 hour, until cake pulls away from sides of pan. During baking, the apricot puree will penetrate the cake and end up in a layer at the bottom.
· Top each piece with a dollop of whipped cream, or leave as is – delicious either way.
