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Baby Food Cake


Rate this recipe 2/5 (50 Votes)


  • Cake:
  • 2 c. sugar
  • 1 1/4 c. vegetable oil
  • 3 eggs
  • 2 c. flour
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 2 tsp. salt
  • 1 small baby food jar each of apricots, applesauce and carrots
  • 1 c. favorite nuts, optional
  • Frosting:
  • 1/3 c. soft butter
  • 3 oz. cream cheese
  • 1 tsp. vanilla
  • 1/2 lb. powdered sugar


Level of difficulty Average
Cost Average budget


Step 1

Mix all ingredients in a bowl, mixing each time you add an ingredient.

Step 2

Grease a cake pan and pour in batter. Bake at 375 degrees F for 20 min. or until you can poke it with a toothpick or fork and the toothpick or fork comes out clean and batter-free. Let cool.

Step 3

Mix ingredients in bowl, thin out with a little water or milk if needed, then spread frosting over cake and sprinkle with nuts if desired.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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Baby Food Cake Better than Sex Cake