Spring Blossoms

Saturday, March 22, 2008

Sour Cream Apricot Cake

Sour Cream Apricot Cake
1/4 c. diced, dried apricots
2 T. water
1/2 c. + 2 T. butter or margarine
1 1/4 c. sugar
3 lg. eggs
1 t. vanilla
1 c. sour cream at room temperature
2 1/2 c. sifted flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt

Soak apricots in water. Beat butter 30 seconds. Add sugar and beat for 5 minutes. Add eggs one at a time. Beat in vanilla and sour cream. Combine dry ingredients and add to batter, blending well. Fold in apricots and pour into a greased and floured 8 inch bundt pan. Bake at 325° for 50-55 minutes.

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