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Ingredients
| dehydrated apricots: 1/2 cup |
| orange juice: 1 cup |
| granulated sugar: 1/4 cup |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 1/2 tsp |
| pecans: 1/2 cup (chopped) |
| cream cheese: 8 oz (softened) |
| salted butter: 1 cup |
| vanilla extract: 1 1/2 tsp |
| eggs: 4 |
| orange juice: 4 Tbl |
| powdered sugar (unsifted): 1 cup |
Apricot-Pecan Cream Cheese Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
65 min -
Servings
16 serving(s)
Tags
- 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.