If you like almond flavor, this is the cake for you!

2-1/2 cups flour

1 teaspoon baking powder

¼ teaspoon baking soda

1 (7 ounce) tube or can almond paste

1-1/2 cups sugar

½ cup coarsely chopped dried apricots

¾ cup (1-1/2 sticks) margarine, room temperature

5 eggs

2 tablespoons amaretto

1 cup tofutti sour cream

Powdered sugar for dusting

Preheat oven to 325 degrees. Grease a 10-cup Bundt pan.

In a medium bowl, combine 2 cups flour, baking powder and baking soda.

In a food processor, pulse almond paste and sugar until finely ground. Transfer to a large bowl. Add apricots and remaining ½ cup flour and pulse until finely chopped. Set aside

In a large mixer, beat together margarine and almond paste mixture until fluffy. Add eggs, one at a time, beating after each addition. Stir in amaretto.

On low speed, add flour mixture alternately with sour cream, beginning and ending with dry ingredients. Fold in apricots and pour into prepared pan.

Bake for 1 hour 15 minutes, or until tester inserted in center comes out with moist crumbs. Cool in pan for 15 minutes before inverting onto wire rack to cool completely. Dust with powdered sugar before serving.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!