Chocolate lovers step aside, this one is for fruit and nut fanatics! Our Apricot Cake with Crunchy Nut Topping is delicious any way you slice it. And, because it's made with the Red River Cereal you grew up with, you can feel extra good about serving it to family and friends. Nutrition never tasted so good.

Cake:

3/4 cup	ROBIN HOOD or OLD MILL Oats	175ml
1/2 cup	Red River Cereal	125ml
1/2 cup	chopped, dried apricots	125ml
1/2 cup	butter or margarine	125ml
1 1/4 cups	boiling water	300ml
1 1/2 cups	ROBIN HOOD All Purpose Flour	375ml
1tsp	baking soda	5ml
1/2tsp	salt	salt 2ml
2	eggs	2
1 1/2 cups	packed brown sugar	375ml

Topping:

1 cup	chopped pecans	250ml
1/2 cup	packed brown sugar	125ml
1/3 cup	butter or margarine	75ml
1/4 cup	milk	50ml
2 tbsp	ROBIN HOOD All Purpose Flour	30ml

Cake:

1.	COMBINE first 4 ingredients; mix and set aside to cool.
2.	COMBINE flour, baking soda and salt.
3.	BEAT eggs and brown sugar in large mixing bowl at medium speed of electric mixer until light. Add cereal mixture alternately with dry ingredients, mixing lightly after each addition. Spread in greased 13" x 9" (3.5 L) cake pan.
4.	BAKE at 350°F (180°C) for 35 to 40 minutes, or until toothpick inserted in centre comes out clean

Topping:

5.	COMBINE all ingredients in saucepan. Cook, stirring 1 minute. Spread evenly over hot cake. Broil 6" (15 cm) below element for 3 to 5 minutes, or until golden. Cool.

MAKES about 12 servings.