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
  1 egg
  3 1/3 cup flour
  1 tsp baking powder

Blend flour and baking powder in small bowl and set aside.

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.