Apricot Cake
From Cook book (Relief Society, Houston, 1963), 1963
Spread on cake while hot.
Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2233Calories
30 gProtein
436 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories2233 kcal
Protein30 g
Carbohydrates436 g
Fiber6.3 g
Sugars233 g
Total Fat38 g
Saturated Fat19 g
Monounsaturated Fat106 g
Polyunsaturated Fat43 g
Omega-312 g
Cholesterol0 mg
Sodium3819 mg
Potassium286 mg
Calcium1111 mg
Iron11 mg
Magnesium55 mg
Phosphorus1627 mg
Zinc1.4 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A6.4 mcg
Vitamin E37 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)12 mg
Folate357 mcg
Choline26 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 19. The excerpt below is the record exactly as published.
APRICOT CAKE Elizabeth Starr Get 1 package of yellow cake mix, 3/4 cup vegetable oil, 1 5 1/2 oz0 can of apricot nectar, 4 egg yolks and 2 tsp0 lemon extract
Cook this with the app: pantry check, scaling, and the assistant.