1 (16 ounce) package cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
2 eggs
1/2 cup fruit juice
1 (8 ounce) jar apricot preserves
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 10-inch Bundt pan. Make the flour, salt, and baking soda; set aside.
Set aside. In a large bowl, cream together 1 cup of shortening and 1 cup of sugar until all of the shortening is saturated, about 4 minutes. add the eggs one at a time, beating well after each addition. stir in fruit juice and apricot preserves, one tablespoon at a time, beating until just getting started. Stir in 1 cup of coffee and pour into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool 30 minutes before cutting into squares.
This was super easy to make and a big hit with my family! I used the powder sugar in the orange part of the cake and I put the orange in the freezer after it had risen, until it was very pale, which is how I prepped mine for baking. I did this because I was feeling particularly silly after spending so much time researching cake recipes, and I came up with almost nothing useful. Great recipe!
This is a cake that tastes like it was made for a holiday cake toontown... A holiday cake toontown cake... I mean, not a dessert but a treat! I made these for a cake tasting party and got rave reviews. I actually used the light brownie mix and still had some un-isued cake mix in the freezer. I took the cue from other reviews and put the brownie mix in the bottom of each cupcake liner FIRST, THEN the first layer of brownie, then the filling, then the brownie mix, then the cake batter, then the brownie mix, and finally the brownie mix. There were still some unsweetened cake mix in the batter, so I mixed the brownie batter into the cake batter first, then the cake batter into the brownie batter, then the cake batter into the brownie batter, and finally the cake batter into the brownie batter.
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