Serves 12
Although Beth’s recipe for Baby Food Cake was a hit, we felt that it was just a little sweet for our liking. If you don’t have self-rising flour on hand, substitute all-purpose flour by adding 1 ½ teaspoons baking powder and ½ teaspoon salt for each cup of flour. The baking powder and salt should be mixed in with other dry ingredients.
| 2 | cups self-rising flour |
| 1 1/2 | cups sugar |
| 1/2 | teaspoon nutmeg |
| 1 | teaspoon ground cinnamon |
| 1 | cup chopped pecans |
| 3 | eggs , beaten |
| 1 | cup vegetable oil |
| 1 | 6-ounce jar baby food, preferably plum or apricot |
1. Adjust oven rack to middle position and preheat oven to 325 degrees. Grease and flour a bundt pan.
2. Mix flour, sugar, nutmeg, cinnamon and pecans together in medium bowl. In a large bowl combine eggs, oil and baby food. Add dry ingredients to wet mixture, mixing until just combined and pour into prepared pan.
3. Bake until toothpick inserted in cakes comes out with a few crumbs attached, about 50 minutes. After 30 minutes, invert cake onto wire rack to finish cooling.