1 (16 ounce) package cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
2 eggs
1/2 cup fruit juice
1 (8 ounce) jar apricot preserves
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 10-inch Bundt pan. Make the flour, salt, and baking soda; set aside.
Set aside. In a large bowl, cream together 1 cup of shortening and 1 cup of sugar until all of the shortening is saturated, about 4 minutes. add the eggs one at a time, beating well after each addition. stir in fruit juice and apricot preserves, one tablespoon at a time, beating until just getting started. Stir in 1 cup of coffee and pour into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool 30 minutes before cutting into squares.