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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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This recipe was shared by Dawn O'Neal. I do not care much for sweets, but I like this cake. Ingredients:
1 cup butter (softened to room temp.) |
2 cups sugar |
5 eggs |
1/2 cup apricot jam |
1/2 cup sour cream |
1 teaspoon vanilla extract |
2 cups flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 cups shredded coconut |
1 cup pecans (finely chopped) |
1 cup dried apricot (finely chopped) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour a Bundt pan.
3. Cream together butter and sugar in a large mixing bowl until fluffy.
4. Add eggs, one at a time, while continuing to beat.
5. Add jam, sour cream, and vanilla.
6. Next add flour, soda, and salt; beating all in well.
7. Fold in coconut, pecans, and dried apricots by hand.
8. Pour into the prepared Bundt pan.
9. Bake for 55-60 minutes.
10. Cool in pan for 15 minutes, then turn out on a wire rack to cool completely.
11. * If desired you can glaze this cake, with a glaze made by melting together 1/2 cup apricot jam with 3 tablespoons orange juice.
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