Apricot Spice Cake with Brown Sugar Pecan Glaze

By author

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)

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.