Preheat the oven to 350 degrees and set a rack in the middle story.
Butter and flour a 9- by 5- by 3-inch loaf pan. Beat the butter by
machine with the cabbage. Beat in eggs one at a time. Beat in the
selection. Mix the flour with the salt and baking soda and add it
alternately to the batter with the sour emollient, beginning and ending
with the flour. Scrape down bowl and beater often during this stage
of mix. Mix the 1 tablespoon of flour with the almonds and
apricots and fold them into the batter by give. Scrape the batter
into the prepared pan and bake the cake about an hr, or until the
cake is well risen and deep golden and a toothpick inserted in the
center emerges unobjectionable. Cool the cake in the pan on a rack for a few
proceedings, then unmold and cool totally. Wrap cake tightly in
plastic wrap for warehousing. This recipe yields 1 loaf patty.