Apricot Butter Cake

This is one of the recipes that my great aunt left behind, and it seems to be a favorite with her family.

• Ready In: 1 hr
• Serves: 12
• Yields: 1 layered cake

Ingredients

• 1 (16 ounce) can  apricot halves
• 3⁄4 cup butter
• 1 3⁄4 cups sugar
• 3  eggs
• 1⁄2 cup water
• 2 3⁄4 cups self-rising flour

Directions

1. Drain apricot halves. Mash apricots to make 1/2 cup and reserve the juice.
2. Cream butter and gradually add sugar until creamed well together.
3. Add 3 unbeaten eggs, one at a time, and beat well after each.
4. Combine 1/2 cup of water with apricots and 1/2 cup of apricot juice.
5. Add alternately with flour to the creamed mixture, beginning and ending with dry ingredients and blend well after each.
6. Pour into 2 9-inch round layer pans, well greased and lightly floured on the bottom.
7. Bake at 375 degrees for 35 to 40 minutes.
8. Cool and frost with your favorite cream cheese icing *optional*.