- 20 mins
- 65 mins
Ingredients
- CAKE
- 3 c flour, all purpose
- 3 c sugar
- 1 c butter
- 1 c sour cream
- 1/2 c apricot brandy or nectar
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp orange extract
- 1 tsp lemon extract
- 1 tsp almond extract
- 6 large eggs
- GLAZE
- 1/2 c apricot preserves
- 1 Tbsp apricot brandy or nectar
- 1 can(s) apricot halves (8 3/4 ounces), drained
- CREAM
- 1 c sour cream
- 1/4 c brown sugar, firmly packed
- fresh mint leaves (optional) for garnish
Preparation
Step 1
Cook time: 45 Min Prep time: 20 Min
1. Heat oven to 325 degrees. Grease and flour 12 cup bundt pan, or tube pan, 10x4 inches.
2. CAKE: Beat all ingredients in large bowl on medium speed, scraping bowl constantly until blended (about 30 seconds). Pour into prepared pan.
3. Bake about 35-45 minutes or until wooden toothpick inserted in center is clean. (No, actually do this! it's necessary!). Remove from pan and cool completely.
4. GLAZE: Heat apricot preserves until melted, then remove from heat. Cut up any large pieces of fruit. Stir in apricot brandy (or nectar).
5. Spread warm apricot glaze over cake. Garnish with apricot halves and mint leaves (if desired).
6. CREAM: Mix sour cream and brown sugar. Serve sweetened sour cream and any remaining apricot halves with cake.