1 1/2 cups butter or margarine, melted
1 tablespoon apricot preserves
3/4 cup all-purpose flour
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon baking soda
2 cups confectioners' sugar
1 cup chopped walnuts
1 1/2 cups raisins
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the sugar, butter, and apricot preserves until smooth. Beat in the flour, egg, and vanilla. Beat in the baking soda and baking powder. Stir the apricot butter mixture into the dry ingredients, mixing just until combined.
In a large bowl, cream together the confectioners' sugar, nuts, brown sugar, and apricot preserves until well blended. Beat in the melted butter mixture. Fold in the raisins. Pour batter into prepared pan.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Remove from pan, allow cool completely, and cut into squares.
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