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Apricot and Almond Pound Cake
1 Stick Unsalted butter; room temperature
1 1/2 c Sugar
3 lg Eggs; room temperature
1 ts Vanilla extract
1 1/2 c All-purpose flour; plus 1 tb All-purpose flour
1/4 ts Salt
1/4 ts Baking soda
1/2 c Sour cream
1/3 c Coarsely-chopped slivered almonds; lightly toasted
1/2 c Dried apricots; cut 1/4" dice
Preheat the oven to 350 degrees and set a rack in the middle level. Butter and flour a 9- by 5- by 3-inch loaf pan. Beat the butter by machine with the sugar. Beat in eggs one at a time. Beat in the extract. Mix the flour with the salt and baking soda and add it alternately to the batter with the sour cream, beginning and ending with the flour. Scrape down bowl and beater often during this stage of mixing. Mix the 1 tablespoon of flour with the almonds and apricots and fold them into the batter by hand. Scrape the batter into the prepared pan and bake the cake about an hour, or until the cake is well risen and deep golden and a toothpick inserted in the center emerges clean. Cool the cake in the pan on a rack for a few minutes, then unmold and cool completely. Wrap cake tightly in plastic wrap for storage. This recipe yields 1 loaf cake.
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