Apricot And Almond Pound Cake

Recipe Ingredients

1 stick		Unsalted butter - room temperature
1 1/2 cups	297g / 10oz	Sugar
3 cups	594g / 20oz	Eggs - room temperature (large)
1 teaspoon	5ml	Vanilla extract
1 1/2 cups	93g / 3.3oz	All-purpose flour - plus
1 tablespoon	15ml	All-purpose flour
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Baking soda
1/2 cup	118ml	Sour cream
1/3 cup	30g / 1.1oz	Coarsely-chopped slivered almonds - lightly toasted
1/2 cup	118ml	Dried apricots - cut 1/4" dice

Recipe Instructions

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.

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

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