Recipe - Apricot Pound Cake

1 cup Butter; softened
2 cup Sugar
2 Eggs
1 teaspoon Vanilla
2 cup Flour
1 teaspoon Baking powder
One fourth teaspoon Salt
1 ct (8oz) sour cream
1 cup Pecans
1 Jar (10oz) apricot
preserves

Beat butter on medium for 2 minutes. Gradually add sugar, beating 57
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 5055 minutes. Cool for 1015
minutes. Remove from pan.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.