- For the cake:
- 1 cup unsalted butter
- 3 3/4 cups sugar
- 6 eggs
- 1 cup sour cream
- 1/2 cup apricot brandy
- 1 teaspoon vanilla extract
- 1/2 cup chopped dried apricots
- 2 3/4 cups plus 1 tablespoon all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- For the icing:
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon unsalted butter, softened
- 1 tablespoon lemon juice
- 1 drop red food coloring
- 1 drop yellow food coloring
- 2 ounces dried apricots, chopped
TO MAKE THE CAKE: Preheat the oven to 325 degrees F. Butter and line a deep 9-inch round cake pan.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, brandy and vanilla. Stir in the apricots. Fold in the flour, salt, baking powder and baking soda.
Pour the mixture into the prepared pan. Bake for 1 hour, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan for 5 minutes before turning onto a rack to cool completely.
TO MAKE THE ICING: Sift the confectioners' sugar into a small bowl, stir in the butter and enough lemon juice to make a stiff paste. Stir over hot water until the icing is spreadable. Stir in the food coloring. Spread the icing over the cake and decorate with apricots.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
660 calories; 22g total fat; 157mg cholesterol; 173mg sodium; 105g carbohydrates; 1g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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