Tropical Pineapple Cake

Tropical Pineapple Cake Yield: 2 - 8 1/2 x 4 1/2 x 2 1/2 inch loaves 1 cup butter 1 cup orange juice 3 eggs 1 1/2 cup firmly packed brown sugar 1 cup graham cracker crumbs 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1 can (8 1/4 ounce) crushed pineapple 2/3 cup apricot preserves, chopped 1/2 cup slivered almonds Let butter, orange juice and eggs warm to room temperature for easy mixing. (Butter should be very soft.) Grease and flour 2 – 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Preheat oven to 350 degrees. Combine butter, 1/2 cup orange juice, eggs, brown sugar, graham cracker crumbs, flour, baking powder, baking soda, crushed pineapple and 2 Tablespoons of preserves in a large bow. Beat at medium speed with electric mixer for 2 minutes, scraping down sides with plastic spatula. Pour into prepared pans, evenly. Bake in a moderate oven (350 degrees) for 50 minutes or until centers spring back when lightly pressed with fingertip. Cool in pans on wire racks 10 minutes. Heat remaining preserves and remaining 1/2 cup orange juice in small saucepan until preserves are melted and bubbly. Remove cakes from pans to wire racks; placed over shallow pan. Poke holes in cakes with skewer. Pour hot glaze slowly over warm cakes until it is absorbed. Sprinkle with almonds.