Side Pannel
Apricot Pound Cake
Ingredients List
- 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
Directions
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.
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.
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