Because I am!
This recipe is simply divine. And all the credit goes to Traci Bentz who posted it at JustAPinch. I tweaked it just a little bit, mostly due to what I had on hand and what I didn’t.
It was so moist, and lovely. It is huge, and heavy, and it makes a bit more batter than you can fit in, and it takes a bit longer to cook, and well, it’s worth it!
The picture doesn’t do it credit, since our camera photo program doesn’t interface with this computer, so this is a google image. So imagine the whole top covered in sliced almonds and you have it.
So make this for New Years. Make it. Trust me. You’re welcome!
- 3 c sugar
- 1 c butter, softened (2 sticks)
- 6 eggs
- 1 c sour cream
- 1/2 c apricot nectar (comes in a six-pack in my store)
- zest of one lemon
- 1 tsp rum extract
- 2/3 c of dried apricots, diced small
- 2/3 of a 18 oz jar of apricot preserves
- 3 c flour
- 1/4 tsp baking soda
- balance of the apricot preserves
- 1/2- 1 c apricot nectar
- 1 tbsp cornstarch
- 4 oz bag of sliced almonds
- Heat oven to 325° Generously butter and flour a large bundt pan. (Frankly I think canola oil might be better, I’ve read that butter releases its water and doesn’t release near as good as either oil or vegetable shortening)
- Cream together the butter and the sugar in a standard mixer until creaming and fluffy. Add each egg, one and a time, and mix in well. Add everything up to through the preserves. (Note that Traci used 1 tsp lemon extract and 1 tsp almond extract in place of my zest and rum extract).
- Whisk the baking soda into the flour and then add in small increments until all incorporated in the batter. Then beat for about one minute.
- Pour it into the pan. (My bundt was full to almost the top. It doesn’t rise too much, but it did rise over the top, and when it settles down after it cools, it stuck on one side, making it break the rim when it was turned out. Other than presentation, it was fine. So I would make sure that you don’t fill beyond a one inch margin at the top. Put the rest in a small buttered ramekin and try to bake it off as well if you wish.
- Bake for 80-90 minutes. (it took me an additional 15) until wooden skewer comes out clean. Let sit for 20 minutes and then turn out onto a serving dish. Cool completely.
- For the glaze: Place the remaining preserves into a saucepan and add about 1/3c or so of the nectar. Heat, and then add 1 tbsp of cornstarch, cook until it thickens and then add as much nectar as you wish to thin it down to the consistency you wish.
- Prick some holes into the top the of cake and pour about 1/2 c of nectar around the top, then pour on the apricot glaze. You will have a pretty generous amount. Then just sprinkle on the almonds. They stick nicely.
Serves: 10 at least.
- Haagen Dazs Butter Pecan Cake With Praline Sauce (paonblanc.wordpress.com)
- Apricot Nectar muffins and Coconut Cream muffins (flamingodancer.net)