2 1/2 c. sugar
2 lb. butter
14 eggs
4 1/2 lb. flour
3 tbsp. baking soda
3 tbsp. nutmeg
3 tbsp. cinnamon
3 tbsp. allspice
2 qts. buttermilk
1/4 c. vanilla
1 (#10 cans) apricot, drained
4 1/2 c. pecans or walnuts
1 tsp. salt

Cream sugar and butter. Add eggs. Add dry ingredients with buttermilk. Add vanilla, nuts and chopped apricots. Bake at 350 degrees for 45 to 60 minutes.

TOPPING:

2 lb. sugar
1 tsp. baking soda
1 c. buttermilk
6 oz. butter
1 1/2 tsp. vanilla

Combine all. Cook 5 minutes, stirring constantly. Pour over hot cake. Use 18 x 26 x 1 inch greased and floured pan. Serves: 80.