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Since her "retirement" in 1968, Sylvia has cooked dinner on Sundays and holidays for her family and a select group of friends. And while she prefers to keep her dinners a close-knit family affair, she recently decided to share a little bit of her Sundays with the rest of the world. She released Sylvia's Sunday Dinners in April 2005, featuring 52 dinner menus - one for each Sunday of the year.
Defying her age, she says she has no intention of taking a Sunday off now and then. "I'm going to keep it up as long as I can because I enjoy it. I think Sunday dinners are very important to keep the families together."
Sylvia shared her Apricot Cake with us - perfect for anyone any day of the week.
To purchase a copy of Sylvia Randolph's Sylvia's Sunday Dinners, contactGood Goods, Gallery of American Craft, 106 Mason St., Saugatuck, Mich., 49453, (269) 857-1557, goodgoods@goodgoods.com ($18 plus shipping).
Apricot Cake
Ingredients
3/4 cup sugar, divided
1 egg
3/4 cup 2% low-fat milk
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (14-ounce can) apricot halves, drained
1/2 cup slivered almonds
2. Combine flour, baking powder and salt. Alternately add flour mixture and egg mixture to butter mixture, blending well. Pour batter into pan. Top with apricot halves. Combine almonds with remaining 1/4 cup sugar; sprinkle over cake batter. Bake 25 to 30 minutes or until top is brown. Serves 12.
Adapted from Sylvia's Sunday Dinners (Good Goods, Gallery of American Craft, 106 Mason St., Saugatuck, Mich., 49453, [269] 857-1557, goodgoods@goodgoods.com [$18 plus shipping]).
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