Apricot Sweet Potato Cake Recipe

Be the first to add a review
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 12 servings


  • 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
  • 2 cups confectioners' sugar
  • 1/2 cup apricot nectar
  • 2 teaspoons grated lemon peel
  • Pinch salt

Nutritional Facts

1 piece: 633 calories, 24g fat (11g saturated fat), 112mg cholesterol, 448mg sodium, 99g carbohydrate (65g sugars, 3g fiber), 7g protein.


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

Reviews for Apricot Sweet Potato Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image