2 sticks butter
2 c. sugar
2 eggs
1 tsp. almond extract
12 oz. jar apricot preserves
2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 c. sour cream
1 c. slivered almonds

Cream butter and sugar with mixer. Don't let butter get too soft to begin with. Add eggs, 1 at a time then the almond extract. Sift dry ingredients then add to egg mixture with sour cream. Don't beat a lot. Mixture will be very thick like cookies. Put 1/3 of batter in tube pan sprayed with Bakers Joy. Smooth out then spread 1/2 of the jar of apricot preserves over batter. Sprinkle 1/2 cup of slivered almonds over the jelly. Add rest of batter then the rest of the jelly and the almonds. Bake at 350 degrees for 1 hour. Cool 10 minutes and then turn out of pan. Good made ahead of time and freezes well.