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2 1/2 c Unsifted flour
1 tb Baking powder
1/2 ts Salt
3/4 c Plus
1 tb Finely chopped dried
-apricots
3/4 c Firmly packed light-brown
-sugar
1/2 c Butter; softened
3/4 c Almond paste
1 1/3 c Light sour cream
2 lg Eggs
1/2 c Apricot preserves
Sliced natural almonds
APRICOT GLAZE
1/2 c Powdered sugar
1/4 c Apricot preserves
1/4 ts Water
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,
Yields
16 Servings
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