The White Oak Inn

Danville, Ohio

Specialty Recipe

Apricot Pound Cake

Ingredients

1/4 cup finely chopped dried apricots

1/4 cup brandy (for best results, warm in microwave)

1 cup margarine or butter, softened

2 cups sugar

4 eggs

One 14-ounce can apricot halves, drained and pureed in blender

1/2 cup sour cream

2 teaspoons vanilla

3 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Preheat oven to 325 degrees. Grease a bundt or tube pan. In a small bowl, combine the dried apricots and brandy; set aside. Mix together the flour, baking powder, and salt. In a larger bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the pureed apricots, sour cream, and vanilla. Fold in the flour mixture. Stir in the apricots and brandy.

Pour batter into prepared pan and bake for about 1-1/2 hours or until toothpick comes out clean. This cake is very moist and keeps well.

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