 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
The serving size is just an rough guess.. the recipe says 24 but that is very skimpy pieces of cake.!!! you can make this ahead of time up to a week, but don't put the glaze on until the day your are going to serve it. Read more ..it does taste better if you make it a day or two ahead of when you need it so the flavors meld. this recipe is of unknown origin Ingredients:
1 pound dried apricot halves ( 2 & 1/2 cups) cut into 1/2-inch pieces |
2 cups coarsely chopped pecans |
2/3 cups pecan halves |
2 cups flour plus 1 tbsp. flour |
1 1/4 cups sugar |
1 cup butter (2 sticks) softened 5 large eggs |
1/2 cup brandy...(could try peach or apricot as a change) |
1 tbsp. vanilla |
2 teasp. baking powder |
1 teasp. salt |
1/3 cups apricot preserves, melted and strained |
Directions:
1. Preheat oven to 325 F
2. grease 9-inch tube pan
3. in medium bowl toss apricots and 2 cups chopped pecans with the 1 TBSP. flour....set aside
4. in large mixing bowl..beat sugar and butter at low speed until blended
5. increase speed to high ,beat until light and fluffy, about 2 minutes
6. scrape down the sides of the bowl often
7. with mixer at low speed....add eggs, brandy, vanilla, baking powder, salt and 2 cups flour.
8. beat until well blended
9. stir in apricot and nut mixture
10. spoon batter into pan.
11. arrange the pecan haves around the top in 2 concentric circles
12. bake cake for 1 hour and 10 minutes to 1 hour 20 minutes
13. or until a wooden toothpick inserted in center comes out clean
14. cool cake in pan on a wire rack for 10 minutes
15. with knife, loosen cake from pan....remove cake
16. cool completely on wire rack
17. when cold brush cake with the melted apricot preserves
18. or wrap and refrigerate for up to a week....then brush the melted apricot preserves before serving
|
|