2 Sticks butter
2 c Sugar
4 Eggs
1 c Apricot preserves
3 c Flour
1 ts Cinnamon
1 ts Soda
1 c Buttermilk
1 c Chopped pecans
3/4 c Sliced; dried apricots
Cream butter. Add sugar and mix swell. Add egg, one at a time, beating well
after each increase. Add preserves and mix. Sift flour and cinnamon
unitedly. Add soda to buttermilk. Add flour mixture and buttermilk
alternately to creamed assortment. Add pecans and apricots; pour in greased
bundt or tube pan. Bake at 325 for roughly 1 hour.
MRS DIGHTON EWAN (PAT)
CLARENDON, AR
From the book High Cotton Cookin', Marvell School Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
Yields
1 Servings
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