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Taste how you can make your desserts even more special by adding the fresh fruity taste of Kern's. From our Apricot Pound Cake to our Tropical Chocolate Fondue, our fruit flavors make sweet treats even more delicious.
 Apricot Pound Cake 1/2 cup (1 stick) butter or margarine, softened 1 cup granulated sugar 1/2 teaspoon vanilla extract 2 eggs 1 1/2 cups all–purpose flour 2/3 cup Apricot Kern's Nectar 1/2 cup finely chopped dried apricots 1/2 cup slivered almonds 2 tablespoons slivered almonds (optional)
PREHEAT oven to 325° F. Grease and flour 9 x 5–inch loaf pan.
BEAT butter in large mixer bowl until creamy. Add sugar and vanilla extract; beat until smooth. Add eggs one at a time, beating well after each addition. Alternately beat in flour and nectar until incorporated. Stir in apricots and 1/2 cup almonds.
SPOON batter into prepared pan; arrange 2 tablespoons almonds on top in decorative pattern.
BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; remove from pan to cool completely. Wrap cake in plastic wrap and refrigerate for at least 1 hour. Serve slightly cooled.
Makes 8 servings.
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