Apricot Spice Cake with Brown Sugar Pecan Glaze

Here’s a great old-fashioned recipe that you will want to make right now and repeat straight through the holidays. It is scribbled on a stained recipe card so I don’t know who deserves the credit, but it is a simple dump and stir cake that will make your kitchen smell divine. The secret ingredient is the baby food (apricots) that combine with the spices to make a warmly flavored, tender and moist cake that is then taken over the top by a simple brown sugar pecan glaze. Can be made ahead and never fails to bring lots of requests for the recipe.

Apricot Spice Cake with Brown Sugar Pecan Glaze

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Apricot Spice Cake with Brown Sugar Pecan Glaze

By author

Margaret @The Right Recipe

Ingredients

3 jars "baby food" strained apricots (you will most likely find a blend of apricots and apples these days in 3.5oz containers)
1 cup vegetable oil
2 cups sugar
3 eggs
2 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon nutmeg
1 cup pecans (finely chopped)
1/2 cup butter
2 tablespoons milk
1/2 cup light brown sugar
1/2 cup pecans (broken into pieces)

Directions

1.	Preheat oven to 350 degrees. Grease and flour a bundt pan.
2.	In a large mixing bowl, beat together the strained apricots, vegetable oil and sugar. (you can use a mixer or a whisk) Add eggs and beat well. Add all the spices and the self-rising flour and stir until well combined. Add the cup of finely chopped pecans and stir well. Pour into prepared bundt pan and bake 45-65 minutes until cake has risen and springs back gently to the touch. (the baking time will depend upon the size and shape of your bundt pan so best to keep an eye on this cake the first time you make it, and make note of the cooking time.)
3.	Let cake cool for 10-15 minutes then unmold onto a wire rack and let cool completely.
For the glaze
4.	In a small sauce pan, melt the butter and add the brown sugar and the milk. Bring to a boil then reduce heat and simmer for 5 minutes. Add the 1/2 cup of broken pecans and remove from heat to cool a bit before drizzling it over the cooled cake.

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Geraldine Wilcox

April 5, 2017 at 3:32 pm

Hi, a lovely looking cake, but it would be nice to see an actual slice of the cake so one could see what the “crumb” looks like; in a good enough light to see that. Some of the sites that don’t show she crumb, make me wonder why not. Also, will this cake (or slices of same) freeze well. Thank you and anxiously awaiting your reply.

Margaret
June 10, 2017 at 8:48 pm
Thank you for the helpful suggestion! I will be sure and update the post with a photo of the slices next time I make it. This cake has a very moist crumb and one that is somewhat similar to a carrot cake, minus the carrots, of course. And yes, the cake freezes well. Sorry for the delayed response as I’ve been away.

Apricot Spice Cake with Brown Sugar Pecan Glaze