Bundt Cake w/Whipped Cream Apricot Sauce

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Bundt Cake w/Whipped Cream Apricot Sauce

1/2 cup of butter or margarine (1 stick)
1/2 cup of shortening
2 cups of sugar
4 eggs, room temperature
1 teaspoon of pure vanilla extract
1 teaspoon of lemon extract
1/2 teaspoon of almond extract
3 cups of sifted all-purpose flour
1 tablespoon of baking powder
1 cup of milk, room temperature
confectioner's sugar (optional)

Whipped Cream Apricot Sauce:
8 pitted unpeeled apricots, quartered
2 tablespoons of pineapple juice
3 tablespoons of sugar
1 cup of heavy cream, whipped

To make Whipped Cream Apricot Sauce:
Place apricot quarters and pineapple juice in electric blender container. Blend covered 30 to 60 seconds until smooth. Add sugar to puree; blend. Fold puree into whipped heavy cream, until just blended. Refrigerate covered, until ready to serve. Serve as a sauce with plain cake.

To make cake: Grease a 3-quart Bundt pan, or 10-inch tube pan. Preheat oven to 325ºF. In large bowl, beat butter and shortening together with electric mixer at high speed. Add sugar gradually, beating until fluffy. Beat in eggs, one at a time; scrape sides of bowl frequently. Beat in extracts. Sift flour with baking powder. Add in thirds to creamed mixture alternately with milk, beating at low speed, beginning and ending with flour. Pour batter into prepared pan. Bake for 1 hour and 10 minutes, or until cake tester inserted in center comes out clean. Let cool in pan about 10 minutes, then invert onto wire rack to cool completely. Serves 8.

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