INGREDIENTS

INSTRUCTIONS

From: NDooley@president-po.president.uiowa.edu  Date: 25 May 1995
09:49:40 -0600 Heat oven to 350 deg. and grease and  lightly flour a
10-inch Bundt or other decorate tube pan.  In a  medium size bowl, sift
together flour, baking powder, and salt; stir  in 3/4 C. chopped
apricots until lightly coated with flour mixtures.  Set aside.  In
large bowl, electric mixer on medium, beat sugar and butter until
light and fluffy; crumble in almond paste and beat until blended.  Add
sour cream and eggs and beat until blended; stir in apricot  preserves.
With mixer on very low speed, add flour mixture to sour cream mixture
and beat just until blended--do not overmix.  Spoon batter into
prepared pan and bake 50 to 60 minutes or until cake tester inserted
in center comes out clean. Cool cake in pan on wire rack 10 minutes
and turn cake out onto serving plate. Cool completely. Prepare  Apricot
Glaze and set aside.  Just before serving, decorate cake:  Stir 1 tsp
of Glaze into  remaining T. of chopped apricots; set aside.  Spread
remaining glaze  over top of cake, allowing it to run down the sides.
Make "flowers"  on top of cake by clustering sliced almonds and placing
a glazed  chopped apricot in the center of each "flower."  Apricot
Glaze:  In small bowl, stir together 1/2 C. powdered sugar,  1/4 C.
apricot preserves, and 1/4 tsp. water until sugar dissolves.
REC.FOOD.RECIPES ARCHIVES  /CAKES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 258
Calories From Fat: 87
Total Fat: 10.1g
Cholesterol: 38.7mg
Sodium: 192.4mg
Potassium: 97.2mg
Carbohydrates: 38.7g
Fiber: 1.1g
Sugar: 19.2g
Protein: 4.5g