Fresh Apricot Gingerbread
From: The Art of Quick Breads by Beth Hensperger
Yield: One 10-inch tube cake

This is a strictly early summer, country style gingerbread, with a batter embellished with ripe fresh apricots. It is a marriage of spices nd fruit that is quit unusual, but exceptionally complimentary. Crystallized preserved ginger is classified as a confection rather than as a spice and is available in gourmet food stores. Serve the cake on a platter decorated with a bed of fresh apricots or fig leaves.

1 cup sour cream
1/2 cup (I stick) unsalted butter, softened
2/3 cup light molasses
1/2 cup sugar
2 eggs
3-1/2 cup all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon each ground mace and cinnamon
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 ripe fresh apricots, halved, and each chopped into 4 pieces
1/2 cup chopped pecans
2 pieces crystallized ginger, finely chopped
powdered sugar for dusting

Preheat the oven to 350F. In a mixing bowl, combine the sour cream, butter, molasses, sugar and eggs. Beat hard with a wooden spoon or an electric mixer until smooth and well blended, about 1 minute.

In another bowl, combine the flour, baking soda, spices, cream of tartar, and salt. Beat into the sour cream mixture until light and fluffy. Fold in the fresh apricots, pecans, and crystallized ginger with a large spatula.

Pour the batter into a greased 10-inch fluted tube or tube spring form pan. Bake in the centre of the preheated oven until the top springs back when touched and a cake tester inserted into the centre of the cake comes out clean, about 45-50 minutes. Let the cake stand in the pan 10 minutes before turning out on a rack to cool completely before slicing. Dust with the powered sugar, if desired.