|Submitted by: E. Waldo Ward & Son staff|
" One bite and there will be no crumbs left."
3/4 cup + 2 Tbsp of butter
10 oz. jar of E. Waldo Ward's Apricot Preserves
1 cup sugar
3 1/3 cup flour
1 tsp baking powder
2 Beat butter and sugar with blender on low to medium speed until creamy.
3 Stir in egg.
4 Add flour mixture and blend by hand. Batter should be crumbly.
5 Pour half of batter in bottom of lightly greased 9"cake pan and pat down.
6 Spread Apricot Preserves over the layer of batter.
7 Pour remaining batter on top of preserves. Do not pat down.
8 Bake at 425F 'til lightly browned, approximately 20 minutes.
9 Sprinkle with powdered sugar to decorate.
Suggestion: Try with any of our jams.