Try this Apricot Preserve Cake recipe, or contribute your own.
Suggest a better descriptionCream 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
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Serving Size: 1 Serving (3690g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 12359 | ||
Calories from Fat: 4964 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 551.5g | 735 % | |
Saturated Fat 272g | 1360 % | |
Monounsaturated Fat 178.6g | ||
Polyunsanturated Fat 52.9g | ||
Cholesterol 5211.6mg | 1604 % | |
Sodium 5618.5mg | 194 % | |
Potassium 2965.7mg | 78 % | |
Total Carbohydrate 1726.4g | 508 % | |
Dietary Fiber 26g | 104 % | |
Sugars, other 1700.4g | ||
Protein 196g | 280 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12359
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