Apricot-Pecan Cream Cheese Cake

"Rich, moist poundcake best enjoyed in thin slices. Tastes best if allowed to sit overnight."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 25mins
Ingredients:
12
Serves:
16
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I live in Chandler, Arizona, which is near Phoenix. I have been a registered nurse for almost 25 years. Currently I am a clinical supervisor at a health care clinic. I love to cook rich foods with complex flavors, whether they be main dishes or desserts. I have also been eating low carb for about 5 years, so I am pretty good at modifying recipes to match my lifestyle.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes