3/4 Cup butter (1 1/2 stick)
1 Cup sugar
3 Eggs (separated)
1/2 Cup milk
2 Tablespoons apricot brandy
1/2 Teaspoon vanilla
1 3/4 Cups sifted all-purpose flour
1 Cup chopped dried, chopped, apricots
1 Cup golden raisins
1 Cup chopped, roasted, salted macadamia nuts
1/4 Teaspoon cream of tartar
Preheat oven to 275 degree. Grease and flour 6 cup Bundt pan. Cream butter and sugar in large bowl. Beat yolks to blend in small bowl and add to butter mixture. Combine milk, brandy and vanilla in another small bowl. Add to butter alternately with flour in 4 batches, mixing well after each addition. Stir in apricots, raisins and nuts. Beat whites until soft peaks form. Add cream of tartar and continuing beating until stiff but not dry. Gently fold whites into batter. Spoon into prepared pans, spreading evenly. Bake until tester inserted in center comes out clean. About 2 1/4 hours. Cool completely in pan on rack. Slice and serve, or wrap with plastic and store.
Tip: Mom has also used three small loaf pans.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!