Recipe By :
Serving Size : 16
Preparation Time: 0:00
Categories : Breakfast Cakes

1 cup butter — softened
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup slivered almonds
1 10 ounce jar apricot preserves

Preheat oven to 350. Cream butter and sugar until light. Beat in the eggs, one at a time. Fold in sour cream and extract. Sift flour, baking powder and salt and fold in. Put a third of the mixture in a greased and floured tube pan. Spread half of the almonds and half of the apricot preserves over the butter. Spoon in rest of the batter. Add remaining preserves and top with remaining almonds. Bake for 1 hour and 10 minutes at 350.

Per Serving (excluding unknown items): 392 Calories; 20g Fat (44.8% calories from fat); 5g Protein; 51g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 306mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates.

NOTES: From Carol’s Best of the Best from South Carolina Cookbooks