In article >, "Dimitri"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > The local Sr. Citizens Center is having its annual fundraiser bake sale
> > tomorrow. I started baking at 8:00 a.m. this morning. Having done some
> > prep work yesterday (preparing the nectarines and apricots and measuring
> > out the dry ingredients), it was quick work to make a double batch of
> > Nutty Apricot Snack Loaf, bagged in decorated cello bags for $5 each:
> >
>
> I've got a question for the bakers in the group.
>
> What it if the batter were swirled with an apricot butter before baking?
> Something like a marble cake.
>
> Dimitri

I'll bet that'd be awesome. Are you omitting the chopped 'cots?
'Twere I, I would and would put half the batter in the pan, put some
apricot butter dollops on it and swirl, then repeat.

BTW, if you get around to making my Cream Cheese Coffee Cake, THAT is
killer with a few dollops of apricot butter swirled into the filling
before the topping goes on. Be still my heart! BTDT. Raspberry Jam's
not bad, either. Or Peach Raspberry Jam. Fruit butter is best, though.
--
-Barb
State Fair prizewinning jams and jellies for sale at the Burnsville
Senior Citizens Bake Sale, November 19, 2003; 9:00 a.m. -6:00 p.m.
Diamondhead Education Center, Burnsville Parkway & Nicollet Aves,
Burnsville. 952-707-4120