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.
MRS DIGHTON EWAN (PAT)
CLARENDON, AR
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, .