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County Cork Pound Cake Recipe

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This recipe for County Cork Pound Cake, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gram Helen’s recipe box
Added: Thursday, November 1, 2007


1 package lemon crème moist cake mix
1 package vanilla pudding mix
2 Eggs
¾ cup apricot preserves
1 package cream cheese
1 cup sifted confectioners sugar
1 Tablespoon lemon juice
Whole almonds to garnish

Prepare pudding mix, cool. In large mixing bowl, blend cake mix with cooled pudding and eggs. Mix as directed on package.
Turn into well-greased and floured 10-inch tube pan. Bake at 350 for 45 to 50 minutes. Cool 15 minutes before removing from pan.
Heat preserves over medium heat. Spoon gradually over hot cake to glaze top and sides. Cool glazed cake completely.
Soften cream cheese in mixer. Beat in confectioners’ sugar until smooth. Blend in lemon juice and spoon over cooled cake. Garnish with almonds.




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