Apricot-Pecan Cream Cheese Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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