Apricot Sweet Potato Cake

Name: Apricot Sweet Potato Cake
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 12 servings.
Ingredients: 1 cup butter, softened; 1-1/4 cups packed brown sugar; 3/4 cup sugar; 4 large 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 zest; Pinch salt

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

Ingredients

1 cup butter, softened
1-1/4 cups packed brown sugar
3/4 cup sugar
4 large 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 zest
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 in 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.