Lemon And Apricot Cake
- 12 tbsp (1 1/2 sticks) butter, softened
- 1 tbsp finely grated lemon peel
- 1 1/3 cups sugar
- 4 None eggs
- 1/2 cup coarsely chopped glace apricots
- 1/4 cup finely chopped glace ginger
- 3/4 cup sour cream
- 2 1/3 cup flour
- 1/2 tsp baking soda
- Preheat the oven to 350u0b0F. Grease an 8-inch Bundt pan; sprinkle with flour, shaking out excess flour.
- Beat butter, lemon peel and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in apricots, ginger and sour cream, then sifted flour and baking soda. Spread mixture into prepared pan.
- Bake about 1 hour until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack. Serve dusted with powdered sugar, if desired.
butter, lemon peel, sugar, eggs, apricots, glacue ginger, sour cream, flour, baking soda
Taken from recipes-plus.com/api/v2.0/recipes/37366 (may not work)