Lemon And Apricot Cake - cooking recipe

Ingredients

12 tbsp (1 1/2 sticks) butter, softened
1 tbsp finely grated lemon peel
1 1/3 cups sugar
4 None eggs
1/2 cup coarsely chopped glace apricots
1/4 cup finely chopped glace ginger
3/4 cup sour cream
2 1/3 cup flour
1/2 tsp baking soda

Preparation

Preheat the oven to 350\u00b0F. Grease an 8-inch Bundt pan; sprinkle with flour, shaking out excess flour.
Beat butter, lemon peel and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in apricots, ginger and sour cream, then sifted flour and baking soda. Spread mixture into prepared pan.
Bake about 1 hour until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack. Serve dusted with powdered sugar, if desired.