Apricot preserve cake

Yield: 1 Servings

Measure Ingredient
2 \N Sticks butter
2 cups Sugar
4 \N Eggs
1 cup Apricot preserves
3 cups Flour
1 teaspoon Cinnamon
1 teaspoon Soda
1 cup Buttermilk
1 cup Chopped pecans
¾ cup 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.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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