Apricot Sweet Potato Cake Recipe

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Apricot Sweet Potato Cake Recipe

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MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1 cup butter or margarine
  • 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 mixing 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 wooden pick 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

Nutritional Facts

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

  • 1 cup butter or margarine
  • 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
  1. In a mixing 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 wooden pick 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

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