Apricot pound cake
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Apricot pound cake
  Cakes    Apricots  
Last updated 6/12/2012 1:04:52 AM. Recipe ID 29573. Report a problem with this recipe.
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      Title: Apricot pound cake
 Categories: Cake
      Yield: 12 Servings
 
      1 c  Butter; softened
      2 c  Sugar
      2    Eggs
      1 ts Vanilla
      2 c  Flour
      1 ts Baking powder
    1/4 ts Salt
      1 ct (8-oz) sour cream
      1 c  Pecans
      1    Jar (10-oz) apricot
           -preserves
 
  Beat butter on medium for 2 minutes. Gradually add sugar, beating 5-7
  minutes. Add eggs, one at a time, beating just until yellow
  disappears. Stir in vanilla. Combine flour, baking powder and salt.
  Add to butter mixture alternately with sour cream, beginning and
  ending with flour. Mix on low after each addition. Place 1/3 of the
  batter into a greased Bundt pan. Sprinkle with half the pecans and
  dot with half the preserves. Top with remaining batter, sprinkle with
  remaining pecans and dot with remaining preserves. Bake at 350
  degrees for 50-55 minutes. Cool for 10-15 minutes. Remove from pan.
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded




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Recipe ID 29573 (Apr 03, 2005)

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