1 1/4 cups chopped pistachio nuts
1 1/4 cups snipped dried apricots (one 7 ounce package)
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1 cup butter, softened
2 cups granulated sugar
6 eggs
1/4 cup dairy sour cream
1/4 cup apricot nectar or apricot brandy
2 teaspoons vanilla extract
1/4 cup apricot jam or preserves
1 tablespoon apricot nectar or apricot brandy
Whole pistachio nuts (optional)
Fresh apricot halves (optional)
Glac?apricots (optional)

Preheat oven to 325 degrees F. Grease and lightly flour a 10-inch square tube pan or two 8-inch square baking pans.

In a small bowl, toss the 1 1/4 cups nuts and the dried apricots with 1/4 cup of the flour. Set aside.

In a mixing bowl, combine remaining flour, salt, baking powder, ginger and baking soda.

In a large mixing bowl, beat butter for 30 seconds with an electric miser. Gradually add sugar, beating until fluffy, about 10 minutes.

Beat in the eggs, one at a time, beating 1 minute after each addition. With mixer on low speed, beat in sour cream, the 1/4 cup nectar or brand, and the vanilla extract. Add flour mixture, beating just until blended. By hand, stir in nut mixture.

Pour batter into square tube pan or divide batter between the square pans, smoothing the tops. Bake for 50 to 55 minutes for tube pan or 40 to 45 minutes for square pans, or until a wooden pick inserted near center comes out clean. Let cool in pan(s) on wire racks for 10 minutes; turn out onto racks. Cool completely.

For glaze, snip any large fruit pieces in jam. Combine with the 1 tablespoon nectar in a microwave-safe bowl. Cook on HIGH (100% power) for 20 to 40 seconds. Brush warm glaze over top of cake. Let stand until firm. Garnish with pistachio nuts, fresh apricot halves and glac?apricots. Cake may be glazed, wrapped, and stored up to 2 days at room temperature. Serves 24.

NOTE: If desired, prepare cake up to glazing step. Freeze unglazed cake for up to 2 weeks. Thaw, then glaze cake just before serving.