Apricot amaretto cake
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Apricot amaretto cake
  Cakes    Apricots  
Last updated 6/12/2012 1:04:46 AM. Recipe ID 29411. Report a problem with this recipe.
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      Title: Apricot amaretto cake
 Categories: Cakes
      Yield: 12 Servings
    1/2 c  Almonds; sliced
      1 c  Coconut; flaked, toasted
    1/3 c  Brown sugar; packed
      3 ts Butter, softened
  1 3/4 c  Flour
      1 ts Baking soda
    1/4 ts Salt
    1/2 c  Butter
    3/4 c  Brown sugar; packed
      3    Eggs
    1/2 c  Apricot preserves
    1/4 c  Sour cream
    1/4 c  Amaretto
    2/3 c  Dried apricots; snipped
  Grease a 10" microwave-safe fluted tube dish. Sprinkle almonds over
  sides. Combine coconut, 1/3 cup brown sugar and 3 tbsp butter. Press
  into bottom of dish. Set aside. Stir together flour, baking soda and
  salt. Beat 1/2 cup butter. Add 3/4 cup brown sugar and beat until
  fluffy. Add eggs, preserves and sour cream. Beat well. Add flour
  mixture and Amaretto, alternately, to beaten mixture, beating well
  after each addition. Fold in apricots. Transfer batter to prepared
  dish. Micro cook, uncovered, on 50 % power (medium) for 12 minutes,
  giving dish a quarter turn every 5 minutes. To test for doneness,
  scratch the slightly wet surface with a wooden toothpick. The cake
  should be cooked underneath. If not done, cook on 100 % (high) for 30
  seconds to 2 minutes or until done. Cool on rack for 5 minutes.
  Invert and cool on a platter.

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Recipe ID 29411 (Apr 03, 2005)

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