Apricot cake

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

1 c dried apricots
1 c boiling water
6oz butter
6oz sugar
3 eggs
8oz flour
3/4t baking soda

Pour boiling water over apricots and leave to stand. Cream butter and sugar well then add eggs and mix. Add drained apricots reserving 1/3 c of liquid. Add baking soda to this liquid. Mix in flour well. Then add baking soda and water.
Bake in a 8” tin at 180C for 45-55 minutes.