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Source: FamilyTime Community

PISTACHIO POUND CAKE
I got this recipe out of a better homes and gardens magazine- Dec. 2000. Sounds yummy
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Serves: 24-30
Prep Time: 45 minutes
Cook Time: 60 minutes
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1 1/4 cups chopped pistachio nuts
1 1/4 cups dried apricots, snipped-(one 7oz pkg.use kitchen shears)
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1 cup butter, soft
2 cups sugar
6 eggs
1/4 cup dairy sour cream
1/4 cup apricot nectar, or apricot brandy
2 tsp vanilla
1/4 cup apricot jam, or preserves
1 Tbsp apricot nectar, or apricot brandy
whole pistachio nuts, (optional)
fresh apricot, halves (optional)
Glace apricots, (optional)




Preheat oven to 325 Grease and lightly flour one tube pan.
2. In a small bowl toss the 1 1/4 cups nuts and the dried apricots with 1/4 cup of the flour. Set aside. In a mixing bowl combine remaining flour, salt, baking powder, ginger, and baking soda.
3. In a large mixing bowl beat butter 30 sec. Gradually add sugar, beating until fluffy about 10 min.
4. Beat in the eggs, one at a time, beating 1 min after each. With mixer on low, beat in sour cream 1/4 nectar or brandy and the vanilla. Add the flour mixture, beating until blended. By hand, stir in nut mixture.
5. Pour batter into tube pan, smoothing the tops. Bake for 50-55 min. or until a wooden toothpick comes out clean. Let cool in pan on wire rack 10 min. turn out onto rack. Cool completely.
6. For glaze, snip any large fruit pieces in jam. Combine w/ the 1 Tbsp nectar in micro for 20-40 sec. Brush warm glaze over top of cake. Let stand until firm. Garnish with pistachio nuts, fresh apricot halves, and glace apricots. Cake may be glazed, wrapped, and stored up to 2 days at room temp.






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