Apricot Cake

Adapted from: "Hopkins Healthy Home Cooking"

3/4 cup honey
1/2 cup oil
1/2 cup applesauce
1 teaspoon vanilla
2 eggs
1 1/3 cup apricot puree (about 6 small apricots)
2 cups whole wheat pastry flour
1 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon cinnamon
2 teaspoons baking soda (this sounds like a lot, and your batter will be "bubbly", but don't fear)

Frosting I added to the recipe (not a vegan frosting)(indulgence factor and optional)
1/2 cup butter
1/2 cup sugar
1/4 cup hot milk
1/2 teaspoon vanilla

To make cake: If using fresh apricots, blend unil smooth in the blender or food processor. Beat honey, oil, applesauce, vanilla, eggs and apricot puree in a large mixing bowl. Add in dry ingredients and mix until smooth. Pour into a greased and floured 9x13 inch pan. Bake at 350 degrees for 25-30 minutes or until toothpick stuck into the center of the cake comes out clean. For frosting (again optional, but very good!) Beat the butter and sugar on medium high speed with a mixer for about 5 minutes. Add the vanilla and very warm milk (hot to touch, but not boiling). Mix until blended (it will be "runny"). With a fork poke holes around the slightly cooled apricot cake. Pour warm frosting over the top. The frosting will mostly soak into the cake and make it extremly moist. Let cool and serve. Enjoy!