Apricot Butter Cake - cooking recipe

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

Preparation

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