Apricot spice cake

I needed another last-minute cake for company. I dug out an applesauce cake recipe I'd used before but didn't really like, and hoped for the best with some alterations. After a little help, and then a little more, it turned out yummy. It's a dense spice cake, not light and fluffy.

Apricot Spice Cake

Warning: Use a LARGE bowl. When I mixed in the baking soda, it started expanding like crazy. I had to move to a larger bowl.

3 1/2 C apricot jam (mine already has spices in it, if yours doesn't, add extra spices)
1/4 C oil
1 1/2 C white sugar
1/2 C brown sugar
1/4 tsp almond extract
4 tsp soda
2 tsp baking powder
-------
1/2 tsp salt
1 tsp each: cinnamon, nutmeg, allspice, cloves
4 C flour

Thoroughly mix everything up to the dashed lines, then add the remaining ingredients. Put in a greased 9x13 pan. Bake at 350 degrees until toothpick in the middle comes out clean, approx 40-45 minutes.

(This is where I tasted it and started improvising even more.)

The edges will be a little overcooked. Take a fork and stab holes about 1/2 apart, focusing more on the edges.

Mix together 1/2 C milk and about 1/4 C white sugar and pour it over the cake, especially on the edges. You could probably use sweetened condensed milk instead.

Topping:
2/3 C sour cream
two large spoonfuls brown sugar
powdered sugar, nutmeg, and vanilla to taste

Spoon over the cake while it's still warm.


In case you couldn't tell, I was flying by the seat of my pants. Almost out of butter and brown sugar. Out of chocolate chips and molasses. Happened to have sour cream and milk on hand. Isn't that how it always goes in my kitchen though?