Recipe - Apricot Preserve Cake

2 Sticks butter
2 cup Sugar
4 Eggs
1 cup Apricot preserves
3 cup Flour
1 teaspoon Cinnamon
1 teaspoon Soda
1 cup Buttermilk
1 cup Chopped pecans
Three fourths cup Chopped; dried apricots

Cream butter. Add sugar and mix well. Add eggs, one at a time, beating well
after each addition. Add preserves and mix. Sift flour and cinnamon
together. Add soda to buttermilk. Add flour mixture and buttermilk
alternately to creamed mixture. Add pecans and apricots; pour in greased
bundt or tube pan. Bake at 325 for approximately 1 hour.

MRS DIGHTON EWAN (PAT)

CLARENDON, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.