Instructions:

Apricot-Glazed Pound Cake

3 cups granulated sugar
1 cup margarine, softened
6 eggs, separated
3 cups cake flour
1 cup whipping cream
2 teaspoons vanilla extract
1 teaspoon almond extract

Cream sugar and margarine. Add egg yolks slowly, beating well. Add egg whites and cream well. Add flour and cream alternately. Add flavorings. Bake in lightly greased tube pan at 325 degrees F for about 1 hour 15 minutes.

Remove from oven and let sit for 10 minutes. Remove from pan and spread Apricot Glaze over warm cake. Serves 15.

Apricot Glaze
1/2 cup apricot nectar
2 cups confectioners' sugar
1 tablespoon butter

Heat nectar. Add sugar and stir until dissolved. Add butter; stir until melted.