Title: Apricot preserve cake
 Categories: Cake
      Yield: 1 Servings
 
      2    Sticks butter
      2 c  Sugar
      4    Eggs
      1 c  Apricot preserves
      3 c  Flour
      1 ts Cinnamon
      1 ts Soda
      1 c  Buttermilk
      1 c  Chopped pecans
    3/4 c  Chopped; dried apricots
 
  Cream butter. Add sugar and mix well. Add eggs, one at a time,
  beating well after each addition. Add preserves and mix. Sift flour
  and cinnamon together. Add soda to buttermilk. Add flour mixture and
  buttermilk alternately to creamed mixture. Add pecans and apricots;
  pour in greased bundt or tube pan. Bake at 325 for approximately 1
  hour.
  
  MRS DIGHTON EWAN (PAT)
  
  CLARENDON, AR
  
  From the book , Marvell Academy Mothers Assn,
  Marvell, AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM