Apricot Pound Cake
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INGREDIENTS
- 2 c Sugar
- 1 ts Vanilla
- 1 c Butter ; softened
- 1 c Pecans
- 2 Eggs
- 1/4 ts Salt
- 1 ct (8-oz) sour cream
- 1 Jar (10-oz) apricot
- 2 c Flour
- 1 ts Baking Powder
INSTRUCTIONS
Beat butter on medium for 2 minutes. Gradually add sugar, beating 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla. Combine flour, baking powder and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour. Mix on low after each addition. Place 1/3 of the batter into a greased Bundt pan. Sprinkle with half the pecans and dot with half the preserves. Top with remaining batter, sprinkle with remaining pecans and dot with remaining preserves. Bake at 350 degrees for 50-55 minutes. Cool for 10-15 minutes. Remove from pan. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (196g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 738 | ||
| Calories from Fat: 236 (32%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26.3g | 35 % | |
| Saturated Fat 11.6g | 58 % | |
| Monounsaturated Fat 9.3g | ||
| Polyunsanturated Fat 3.2g | ||
| Cholesterol 216.9mg | 67 % | |
| Sodium 198.1mg | 7 % | |
| Potassium 128.5mg | 3 % | |
| Total Carbohydrate 120.9g | 36 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 119.3g | ||
| Protein 8.8g | 13 % | |
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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. |
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Calories per serving: 738
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