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Apricot Pound Cake Recipe

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

Zita Schneider
Added: Friday, June 5, 2009


1 C. soft butter
1 C. white sugar
3 eggs
1 tsp. almond extract
2 1/2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 C. sour cream
1/2 C. apricot preserves

1/2 c. apricot preserves
1 T. lemon juice
1/2 C. water

Cream butter and sugar and then add almond extract and eggs one at a time blending well with each addition. In separate bowl whisk together flour, baking powder, baking soda and salt. Add slowly to the butter mixture. Mix in the sour cream.
Pour half of the batter into a greased and floured bundt pan. Daub the 1/2 cup preserves over the batter and spoon remaining batter on top. Bake at 350 for about 45 minutes. Cool for 20 minutes and then invert on baking rack.
While cake bakes, boil mixture of apricot preserves, lemon juice and water until slightly thickened. Brush glaze over hot cake.




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