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Recipe Name: Apricot Pound Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

1 Cup(s) Butter, softened
2 Cup(s) Sugar
2 Eggs
1 Teaspoon(s) Vanilla
2 Cup(s) Flour
1 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
1 8-oz sour cream
1 Cup(s) Pecans
1 Jar, 10-oz apricot
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,

Nutrition (calculated from recipe ingredients)
Calories: 425
Calories From Fat: 199
Total Fat: 22.9g
Cholesterol: 71.7mg
Sodium: 104.1mg
Potassium: 117.5mg
Carbohydrates: 52.9g
Fiber: 1.7g
Sugar: 35.6g
Protein: 4.3g

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