3/4 cup Kerrygold Pure Irish Butter
Apricot Brandy Sauce
1/4 cup Kerrygold Pure Irish Butter
Preheat oven to 350°F. Lightly butter a 9-inch round; set aside. With a mixer, cream together the butter and sugar until light and fluffy - about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more. Stir together the flour, baking powder and salt; lightly fold almond paste into the batter. Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped. To prepare sauce, in a medium saucepan melt butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices. Makes 10 servings.