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Apricot Sweet Potato Cake Recipe

I make this cake often. My husband and our two grown daughters love it. It's a hit at potlucks, too—I always get compliment on the moist texture and spicy flavor.—Jean Kimm, Coeur d' Alene, Idaho

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Apricot Sweet Potato Cake Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 12 Servings

15 60 75

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 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

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.
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.

Nutritional Facts 1 serving (1 piece) equals 633 calories, 24 g fat (11 g saturated fat), 112 mg cholesterol, 448 mg sodium, 99 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Sweet Potato Cake in Country Woman September/October 1996, p38