Yield: 2 servings
|12 tablespoons||Butter, at room temperature|
|1½ cup||Granulated Sugar|
|1 teaspoon||Vanilla Extract|
|1 teaspoon||Almond Extract|
|3 cups||All-Purpose Flour|
|½ cup||Confectioner's Sugar|
|¼ teaspoon||Almond Extract|
|1½ teaspoon||Baking Powder|
|1½ teaspoon||Baking Soda|
|1½ cup||Light Sour Cream|
|½ cup||Dried Apricots, chopped|
|½ cup||Almonds, Toasted, chopped|
|½ cup||Almond Brickle Chips|
|2 teaspoons||(To 3) Milk|
* Preheat oven to 350 F.
1. Grease and lightly flour two 9-inch layer cake pans. Set aside.
2. Using an electric mixer, cream together the butter and the sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Beat in the vanilla and the almond extracts.
3. Sift the flour, baking powder, baking soda and salt together. Stir the flour mixture, alternating with the sour cream, into the butter mixture, beginning and ending with the flour.
4. Put ¼ of the batter in each pan. Sprinkle half of the apricots over each batter, followed by ¼ of the nuts and ¼ of the brickle chips. Divide the remaining batter and pour it into the pans, followed by the remaining nuts and chips. Bake for 35 to 40 mins.
5. Meanwhile, prepare the glaze by combining the sugar and almond extract in a small bowl and add just enough milk to make it spreadable consistency.
6. Cool the layers on racks. Drizzle the cooled cakes with the glaze.
Marjorie has won over 1000 ribbons for her baking. This recipe won the Land O'Lakes Quickbread contest at the MINNESOTA STATE FAIR of St. Paul, Minn. Fair dates: Late August, 12 days, through Labor Day.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-03-95 (159) Fido: Cooking