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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.25 Cups of sugar
0.75 Cups of butter
2.0 of eggs plus 1 yolk
0.33 Cups of apricot preserves
0.33 Cups of sour cream
2.0 Teaspoons of almond extract
1.25 Cups of flour
0.5 Teaspoons of baking powder
0.25 Teaspoons of salt
0.25 Cups of sliced almonds
Instructions
Preheat oven to 350 degrees and lightly butter a 9 inch round cake pan; set aside. Cream together butter and sugar with a mixer for 3-4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Add preserves, sour cream, and almond extract, beat for 1 minute more. Stir together flour, baking powder, and salt; lightly fold into batter. Spread evenly in prepare pan and sprinkle with almonds. Bake 30-40 minutes or until a toothpick inserted in the center comes out cleam. let cook and dust with powdered sugar.