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Ingredients
- 2 stk butter
- 2 c. Sugar
- 4 x Large eggs
- 1 c. Apricot preserves
- 3 c. Flour
- 1 tsp Cinnamon
- 1 tsp Soda
- 1 c. Buttermilk
- 1 c. Minced pecans
- 3/4 c. Minced, dry apricots
Directions
- Cream butter. Add in sugar and mix well. Add in Large eggs, one at a time, beating well after each addition. Add in preserves and mix. Sift flour and cinnamon together. Add in soda to buttermilk. Add in flour mix and buttermilk alternately to creamed mix. Add in pecans and apricots; pour in greased bundt or possibly tube pan. Bake at 325 for approximately 1 hour.
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