1 cup dried apricots
2 cups water
6 tbsp. sugar
1/2 cup shortening
1 cup sugar
2 egg yolks
1 tsp. vanilla
1 3/4 cups sifted cake flour
1 tsp. baking powder
1/4 cup water

Simmer the first three ingredients for 30 minutes. Mash, then measure 1/2 cup fruit pulp.

Cream shortening and sugar well, add egg yolks and vanilla. Beat well. Sift dry ingredients together and add alternately with water and pulp.

Bake in a wax paper lined 8-inch square cake pan at 350°F for about 45 minutes.