APRICOT ALMOND CAKE

APRICOT ALMOND CAKE image

Yield 6-8

Number Of Ingredients 12

2 cups sugar
4 eggs
1 cup vegetable oil
1 cup white wine
2 1/2 cups flour
1/2 tsp salt
2 1/4 tsp baking powder
1 tablespoon almond extract
2 cups heavy whipping cream
1 to 2 tablespoons sugar
1 cup sliced almonds, lightly toasted
1 jar all fruit apricot preserves

Steps:

oil and flour 2 8 inch baking pans preheat oven to 325 Beat the 2 cups sugar and 4 eggs in a large bowl until mixture is a light creamy color and slightly holds its shape. Add the oil, wine, flour, salt, baking powder, and almond extract and beat for two minutes scraping bowl as needed. Pour into prepared cake pans and bake for about 25 to 30 minutes until center is set, do not over bake. Cool cake rounds in pan 10 minutes and then remove and cool completely. Slice each round in half horizontally to make four thin layers. Whip the cream, adding sugar to taste. Place one cake round on the serving plate, smooth one third of the preserves over cake, top with a quarter inch layer of whipped cream. Top with the next cake layer and repeat until you have place the last layer as the cake top. Cover entire cake with whipped cream. Press sliced almonds onto the side of the cake to cover sides. Refrigerate until serving. Take out about half hour prior to serving.