Reviewed: Jun. 11, 2009

Ok- made the changes everyone suggested (more sugar and used liquid milk) but needed even more sugar to combat the tartness of the apricots. Read somewhere that apricots do not improve in taste once picked so even though mine looked ripe they did not taste very good.

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Reviewer:

Kerri

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Reviewed: Jan. 10, 2008

Tastes good. I used finely chopped dried apricots, as fresh, they are hard to come by where I live. I used regular milk, instead of the powdered milk plus water. I put cinnamon and sugar in between the mix as I put it in the pan, just to make it pretty. Maybe next time I will put some chopped nuts on top.

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Aug. 13, 2006

I followed Margalo's suggestions about the sugar and milk and this was excellent. It is nice and cakey with a good tart topping. I think I will try it with apples next time to see how it comes out.

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RILKEANHEARTS

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Reviewed: Jul. 27, 2005

We found this recipe to be very good with the following modifications: sugar was increased in the batter to 1/2 cup and in the topping to 2 tablespoons. I used milk instead of the milk powder plus water. I baked it quite a bit longer than called for, probably because the apricots were very juicy.

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MARGALO

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Reviewed: Jul. 27, 2003

This cake was not to my liking. The cake part tasted more like bread. Apricots turned very sour during the baking process. They were sweeter than that when raw. I would not make this cake again.

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