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Recipe Name: Apricot And Almond Pound Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Stick Unsalted butter, room
temperature
1 1/2 Cup(s) Sugar
3 Eggs, room temperature
1 Teaspoon(s) Vanilla extract
1 1/2 Cup(s) All-purpose flour, plus
1 Tablespoon(s) All-Purpose Flour
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Baking soda
1/2 Cup(s) Sour cream
1/3 Cup(s) Coarsely-chopped slivered
almonds lightly toasted
1/2 Cup(s) Dried apricots, cut 1/4"
dice
Directions:
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. Recipe Source: COOKING LIVE
with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9125 broadcast
05-08-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-14-1998 Recipe by:
Sara Moulton Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3291
Calories From Fat: 1156
Total Fat: 131.3g
Cholesterol: 861.8mg
Sodium: 1227.3mg
Potassium: 1373mg
Carbohydrates: 494.7g
Fiber: 10g
Sugar: 339.1g
Protein: 44.6g


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