Prep 15 mins
Cook 1 hr
I tried this recipe recently and it is a nut lover's dream! It is overloaded with chopped pecans which are combined with chopped apricots - my favourite fruit and one of my favourite nuts. What's not to love about this cake?
- 2 cups all-purpose flour
- 3 cups coarsely chopped toasted pecans
- 2⁄3 cup chopped dried apricot
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cloves
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1 cup granulated sugar
- 3 eggs
- 1⁄4 cup milk
- 1⁄4 cup brandy
- 1⁄2 cup icing sugar
- 1⁄2 teaspoon vanilla
- 4 teaspoons whipping cream or 4 teaspoons milk
- Grease and flour a 9-inch springform tube pan, tapping out the excess flour.
- In a medium bowl, combine 1/2 cup of the flour, the pecans and apricots; toss well and set aside.
- In a separate medium bowl, stir together the remaining flour, the baking powder, cinnamon, nutmeg, salt and cloves.
- In a large bowl, cream together the butter and sugar until fluffy.
- Beat in the eggs, one at a time, beating well after each addition.
- Add the flour/spice mixture to the butter mixture alternately with the brandy and milk.
- Stir in the nut mixture.
- Spoon the batter into the prepared pan.
- Bake at 325 degrees F for 55 to 60 minutes or until a toothpick inserted into the cake comes out clean.
- Let cool completely in the pan on a wire rack.
- Remove from the pan; place on a serving plate.
- To make the glaze, stir together in a small bowl the icing sugar and vanilla.
- Add enough cream to make a runny icing.
- Spoon the glaze onto the cooled cake so that it drizzles down the sides.
I had some apricots left over from another recipe and decided to try this cake. It was good, but very dense and adding the glaze is a must. It was a breeze to prepare and really made a lovely cake after being glazed. Thanks for posting the recipe.