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Associate.com - Share Your Recipe!

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

Ingredients:
2 Sticks butter
2 Cup(s) Sugar
4 Eggs
1 Cup(s) Apricot preserves
3 Cup(s) Flour
1 Teaspoon(s) Cinnamon
1 Teaspoon(s) SODA
1 Cup(s) Buttermilk
1 Cup(s) Chopped pecans
3/4 Cup(s) Chopped, dried apricots
Directions:
Cream butter. Add sugar and mix well. Add eggs, one at a time, beating
well after each addition. Add preserves and mix. Sift flour and
cinnamon together. Add soda to buttermilk. Add flour mixture and
buttermilk alternately to creamed mixture. Add pecans and apricots;
pour in greased bundt or tube pan. Bake at 325 for approximately 1
hour. MRS DIGHTON EWAN (PAT) CLARENDON, AR From the book <High
Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366,
ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5880
Calories From Fat: 1697
Total Fat: 196.5g
Cholesterol: 997.8mg
Sodium: 1961.8mg
Potassium: 2919.9mg
Carbohydrates: 983.7g
Fiber: 30g
Sugar: 608.1g
Protein: 88.6g


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