Apricot-Glazed Pound Cake

3 C. sugar
1 C. margarine, softened
6 eggs, separated
3 C. cake flour
1 C. whipping cream
2 tsp. vanilla extract
1 tsp. 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 325ºF 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.

Apricot Glaze
1/2 C. apricot nectar
2 C. confectioners' sugar
1 T. butter


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