Among the wide selection of decorative cake pans available today, you can choose a rose, cathedral or star burst tube pan, a daisy rectangular pan or the familiar Bundt pan.
- Portion size 16 servings
- Credits : Canadian Living Magazine: May 2004
Grease 10-cup (2.5 L) decorative tube pan or Bundt pan; set aside.
In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in orange rind and almond extract. Stir in apricots. In separate bowl, whisk together flour, ground almonds, baking powder, baking soda and salt ; stir half into butter mixture. Stir sour cream into butter mixture; stir in remaining flour mixture. Scrape into prepared pan.
Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 10 minutes. Remove from pan to rack.
Glaze: In small bowl, whisk together icing sugar, orange juice and almond extract; brush over hot cake. Let cool completely. (Make-ahead: Cover with plastic wrap; store at room temperature for up to 24 hours. Or freeze in airtight container for up to 1 month.)
Topping: Using sieve, dust with icing sugar.
Nutritional facts <b>Per serving:</b> about
- Sodium 208 mg
- Protein 3 g
- Calories 220.0
- Total fat 11 g
- Cholesterol 48 mg
- Saturated fat 6 g
- Total carbohydrate 29 g
- Iron 8.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 13.0
- Vitamin C 3.0