About this recipe: Apricot purée replaces fat in these sweet, moist cakes.
Made this with the kids as a way of using some of the pumpkin felsh scooped out of the Halloween pumpkins. It was very easy, and really tasty! We used some of the mix in cupcake sized halloween moulds (reducing the cooking time) and then the rest in a loaf tin. Both were a great hit, with kids and adults alike, really moist and delicious! Won out over last years hit Pumpkin Pie recipe. Would be lovely with a cream cheese icing/filling (like for carrot cake), but delightful just as it is! Will definately make again! - 18 Dec 2012