Method

Cream butter; add sugar slowly, mixing until creamy.

Beat eggs slightly; add with vanilla to creamed mixture.

Sift flour, baking powder and salt together; add alternately with milk. Chill dough thoroughly in refrigerator.

Divide dough into 7 equal parts. Roll each part in a circle. Turn cake pan upside down; place circle of dough on ungreased pan. Trim to fit pan. Bake in preheated 350F oven for 20 minutes or until edges are golden brown. Cool on wire racks. Layers will be thin and crisp.

Filling:

• 2 pounds dried apricots, cooked
• 1/2 cup liquid from cooked apricots
• 1 cup sugar
• 1 teaspoon lemon extract
• 1/4 teaspoon salt

Mash apricots; add liquid, sugar, lemon extract and salt. Cool. Should be thick.

Spread between layers, but do not spread on top layer. Let cake set overnight for flavors to blend.

Contributor: shari dewey

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