- 12
Ingredients
- 3 cups all-purpose flour
- 3 cups sugar
- 1 cup butter or margarine -- softened
- 1 cup sour cream
- 1/2 cup apricot nectar
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 eggs
- 1 jar apricot preserves -- (12 ounces)
- 3 tablespoons lemon juice
Preparation
Step 1
Grease and flour a 12-cup Bundt cake pan. Preheat oven to 325 degrees.
In a large bowl with a hand mixer at low, beat all ingredients except
preserves and lemon juice for about 30 seconds. Scrape bowl frequently.
Turn mixer to high and beat for about 2 minutes. Pour into pan.
Bake at 325 degrees for about 1 hour and 20 minutes, or until a wooden
toothpick comes out clean when inserted in the center. Cool on a rack for
20 minutes, then remove from pan. Cool thoroughly.
In a saucepan over medium heat, combine preserves and lemon juice. Cook,
stirring occasionally, until preserves have melted. Cool to lukewarm.
Spoon half of the preserves mixture over the cake. Serve with remaining
preserves and top with whipped cream, if desired.
Serves 12 to 15.
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Lemon Pound Cake Loaf
Glazed Lemon Pound Cake
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Orange Sour Cream Cake
Brown Sugar Pound Cake
Blueberry Pound Cake
Chocolate Pound Cake
Chocolate Pound Cake II
Sour Cream Pound Cake
Sour Cream Pound Cake Loaf
Apricot Sour Cream Pound Cake
Half Pound Cake
Buttermilk Pound Cake
Cold Oven Pound Cake
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Apricot Recipes
Pound Cake Recipes
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