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Apricot-Pecan Cream Cheese Cake

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“Rich, moist poundcake best enjoyed in thin slices. Tastes best if allowed to sit overnight.”
1hr 25mins

Ingredients Nutrition


  1. Combine apricots, juice and 1/4 c sugar in saucepan. Heat to a boil, then simmer for 15-20 minutes, or until apricots have softened.
  2. Drain apricots well and reserve liquid.
  3. Mix together flour, baking powder, and pecans.
  4. In a large mixing bowl, cream together cream cheese, butter, vanilla and sugar.
  5. Stir in apricots.
  6. Beat in eggs, 1 at a time.
  7. Fold in flour mixture, 1/3 at a time.
  8. Pour batter into greased and floured Bundt pan.
  9. Bake at 325 for 65-70 minutes, or until tests done.
  10. Remove from oven and slowly pour reserved liquid over hot cake.
  11. Let rest in pan for 10 minutes, then turn the cake out onto a wire rack.
  12. Make glaze by mixing juice and powdered sugar to desired consistency. Slowly pour over warm cake.
  13. Let cake cool completely, then wrap tightly and refrigerate overnight.

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