stove-top holiday apple cake

By apachefreight

Ingredients

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 3 eggs
• 1/4 cup molasses
• 1 21-oz. can apple pie filling
• 1 cup snipped dried apricots
• 1 recipe Candied Fruit Sauce and/or Orange Butter Sauce

Preparation

Step 1

1. Generously grease and flour a 10-inch fluted tube pan (10-to 12-cup); set aside. In medium bowl combine flour, baking powder, salt and baking soda; set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds; beat in brown sugar until well combined. Add eggs and molasses; beat well (mixture will look curdled). Stir in pie filling and apricots. Add flour mixture all at once to pie-filling mixture; stir until well combined.

3. Spoon batter into prepared pan. Place apn on rack in Dutch oven containing 1 inch of water. Cover tube pan with foil; press foil tightly against frim of pan.

4. Bring water to boiling; reduce heat. Cover Dutch oven; steam for 1-3/4 to 2 hours or until a wooden toothpick inserted near center comes out clean. Carefully add addtional boiling water as needed to maintain water level.

5. Remove pan from Dutch oven; remove foil. Cool cale in pan on wire fack for 30 minutes. Invert cake onto serving plate; remove pan. Wap cooled cake in foil; refrigerate up to 10 days. Makes 10 to 12 servings.

6. To serve: Preheat oven to 350 degrees F. Place chilled foil-wrapped cake on baking sheet. Bake 40 minutes or until warmed through. Cool slightly. Serve warm with desired sauce.