| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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