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 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 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings