The best delicious Apricot Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot Pound Cake recipe today!
Hello my friends, this Apricot Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Apricot Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Apricot Pound Cake.
What Makes This Apricot Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Pound Cake.
Ready to make this Apricot Pound Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
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,
Yields
12 Servings
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