Pecan Spice Cake

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?

• Ready In: 1 hr 15 mins
• Serves: 14

Ingredients

• 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

• Glaze

• 1⁄2 cup icing sugar
• 1⁄2 teaspoon vanilla
• 4  teaspoons  whipping cream or 4  teaspoons milk

Directions

1. Grease and flour a 9-inch springform tube pan, tapping out the excess flour.
2. In a medium bowl, combine 1/2 cup of the flour, the pecans and apricots; toss well and set aside.
3. In a separate medium bowl, stir together the remaining flour, the baking powder, cinnamon, nutmeg, salt and cloves.
4. In a large bowl, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time, beating well after each addition.
6. Add the flour/spice mixture to the butter mixture alternately with the brandy and milk.
7. Stir in the nut mixture.
8. Spoon the batter into the prepared pan.
9. Bake at 325 degrees F for 55 to 60 minutes or until a toothpick inserted into the cake comes out clean.
10. Let cool completely in the pan on a wire rack.
11. Remove from the pan; place on a serving plate.
12. To make the glaze, stir together in a small bowl the icing sugar and vanilla.
13. Add enough cream to make a runny icing.
14. Spoon the glaze onto the cooled cake so that it drizzles down the sides.