Apricot Applesauce Cake
Source: California Apricot Advisory Board (1992)

1 cup all-purpose flour
3/4 cup whole-wheat flour
2 tsp ground allspice
1 tsp baking soda
1/2 cup sugar
1/2 cup shortening
1 cup applesauce
2 eggs
3/4 cup chopped dried apricots
1/2 cup chopped almonds
confectioner's sugar for garnish

Preheat oven to 350. Grease a 12-cup Bundt pan or tube pan.

Combine flours, allspice, and baking soda; set aside.

In a large bowl, with mixer at low speed, cream sugar and shortening; beat in applesauce and eggs until fluffy. Add flour mixture; beat at medium speed 2 minutes, scraping bowl occasionally. Stir in apricots and almonds.

Pour batter into prepared pan and bake 35-40 minutes until top springs back when lightly touched. Cool cake in pan 10 minutes; invert onto serving platter and dust lightly with confectioners sugar.