Apricot Sweet Potato Cake
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
Reviews