1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
4 tablespoons margarine, melted
1 cup white sugar
1/3 cup vegetable oil
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 (15 ounce) can sliced apricots
1 cup pitted dates
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix flour, baking powder, salt, baking soda and eggs. Mix thoroughly until well blended. Stir in margarine, sugar and vegetable oil and mix until mixture resembles coarse crumbs. Fold in vanilla and apricots. Spread batter into pans and allow to cool completely.
Bake 10 to 12 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Cool completely.
While the filling is cooling, roll the cake out in several batches and cut into 3-inch squares. Place squares on a large baking sheet. Flatten slightly with the chilled filling mixture.
While the apricots are chilling, place the apricots in ice water in 2 small plastic bowls. Drink immediately after removing from the ice water, thoroughly soaking them. Return them to the freezer.
Meanwhile, warm white sugar and brown sugar in a small saucepan over medium heat. Mix together and allow to cool cool slightly before removing from a large bowl. Stir in vanilla extract and apricots. Spread mixture over the filling. Reserve 1/3 cup for sprinkling over the cake directly after it is baked.
When the cake is cool, slice into 1/3 pieces. Garnish with dates and serve warm.
Experimented with garlic powder and oregano flakes. Both sweeter and more interesting flavor.
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