Apricot Filling
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Classic Cake Recipes, 1953 INGREDIENTS
2 cups dried apricots
Cold water
2/3 cup sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon rindSoak apricots and cook in just enough water to cover until tender and practically dry.
Beat apricots until smooth. Add sugar, lemon juice, and grated lemon rind and cook until sugar has entirely dissolved. Cool. Use for 3 layers.
PRUNE FILLING - Use prunes instead of apricots. Cook prunes in the same way, pit prunes and beat pulp until smooth. Continue as above.