Apricot Sweet Potato Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I make this cake often. My husband and our two grown daughters love it. It's a hit at potlucks, tooI always get compliment on the moist texture and spicy flavor.Jean Kimm, Coeur d' Alene, Idaho Ingredients:
1 cup butter, softened |
1-1/4 cups packed brown sugar |
3/4 cup sugar |
4 eggs |
1-1/2 cups mashed cooked sweet potatoes (without added butter or milk) |
2-1/2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons baking powder |
2 teaspoons pumpkin pie spice |
1 teaspoon baking soda |
3/4 teaspoon ground ginger |
1/4 teaspoon salt |
1 cup finely chopped pecans |
1 cup finely chopped dried apricots |
apricot glaze: |
2 cups confectioners' sugar |
1/2 cup apricot nectar |
2 teaspoons grated lemon peel |
pinch salt |
Directions:
1. In a bowl, cream butter and sugars. Beat in eggs, one at a time, mixing well after each. Beat in potatoes and vanilla. Combine flour, baking powder, pumpkin pie spice, baking soda, ginger and salt; stir into the creamed mixture. Add pecans and apricots. Pour into a greased and floured 10-in. fluted tube pan.
2. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients and drizzle over cake while warm. Yield: 12 servings.
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