Recipe - Apricot Amaretto Cake

One half cup Almonds; cut or sliced up
1 cup Coconut; flaked, toasted
1/3 cup Brown sugar; packed
3 teaspoon Butter, softened
1 Three fourths cup Flour
1 teaspoon Baking soda
One fourth teaspoon Salt
One half cup Butter
Three fourths cup Brown sugar; packed
3 Eggs
One half cup Apricot preserves
One fourth cup Sour cream
One fourth cup Amaretto
2/3 cup Dried apricots; snipped

Grease a 10" microwavesafe fluted tube dish. Sprinkle almonds over sides.
Combine coconut, 1/3 cup brown sugar and 3 tbsp butter. Press into bottom
of dish. Set aside. Stir together flour, baking soda and salt. Beat One half cup
butter. Add Three fourths cup brown sugar and beat until fluffy. Add eggs, preserves
and sour cream. Beat well. Add flour mixture and Amaretto, alternately, to
beaten mixture, beating well after each addition. Fold in apricots.
Transfer batter to prepared dish. Micro cook, uncovered, on 50 % power
(medium) for 12 minutes, giving dish a quarter turn every 5 minutes. To
test for doneness, scratch the slightly wet surface with a wooden
toothpick. The cake should be cooked underneath. If not done, cook on 100 %
(high) for 30 seconds to 2 minutes or until done. Cool on rack for 5
minutes. Invert and cool on a platter.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini