Ingredients
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1/4 cup butter, softened
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1 1/4 cups sugar
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2 cups sifted all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon coriander
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1 cup mashed drained canned apricots
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2 tablespoons sour cream
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1/2 teaspoon almond extract
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1/2 cup chopped pecans
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1/2 cup halved maraschino cherry
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1 egg, beaten
Instructions
- Preheat the oven to 350°.
- Grease a 9 X 5-inch loaf pan, line the bottom with wax paper and grease the paper.
- Beat the butter with sugar until fluffy; blend in the egg.
- Sift the flour, baking powder, baking soda and salt together.
- Combine the apricots, sourcream and almond extract.
- Stir the flour mixture into the sugar mixture alternately with apricot mixture.
- Fold in the nuts and cherries.
- Turn into the loaf pan and bake 50 minutes or until crust springs back when lightly poked with fingertip.
- Cool in pan on wire rack 10 minutes, turn out and cool completely.