Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

Rich, moist poundcake best enjoyed in thin slices. Tastes best if allowed to sit overnight.

Ingredients Nutrition

Directions

  1. Combine apricots, juice and 1/4 c sugar in saucepan. Heat to a boil, then simmer for 15-20 minutes, or until apricots have softened.
  2. Drain apricots well and reserve liquid.
  3. Mix together flour, baking powder, and pecans.
  4. In a large mixing bowl, cream together cream cheese, butter, vanilla and sugar.
  5. Stir in apricots.
  6. Beat in eggs, 1 at a time.
  7. Fold in flour mixture, 1/3 at a time.
  8. Pour batter into greased and floured Bundt pan.
  9. Bake at 325 for 65-70 minutes, or until tests done.
  10. Remove from oven and slowly pour reserved liquid over hot cake.
  11. Let rest in pan for 10 minutes, then turn the cake out onto a wire rack.
  12. Make glaze by mixing juice and powdered sugar to desired consistency. Slowly pour over warm cake.
  13. Let cake cool completely, then wrap tightly and refrigerate overnight.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a