Pecan Spice Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 14
• 2 cups all-purpose flour
• 3 cups coarsely chopped toasted pecans
• 2/3 cup chopped dried apricot
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 cup butter or 1/2 cup margarine, softened
• 1 cup granulated sugar
• 3 eggs
• 1/4 cup milk
• 1/4 cup brandy
• 1/2 cup icing sugar
• 1/2 teaspoon vanilla
• 4 teaspoons whipping cream or 4 teaspoons milk

Recipe

• 1 grease and flour a 9-inch springform tube pan, tapping out the excess flour.
• 2 in a medium bowl, combine 1/2 cup of the flour, the pecans and apricots; toss well and set aside.
• 3 in a separate medium bowl, stir together the remaining flour, the baking powder, cinnamon, nutmeg, salt and cloves.
• 4 in a large bowl, cream together the butter and sugar until fluffy.
• 5 beat in the eggs, one at a time, beating well after each addition.
• 6 add the flour/spice mixture to the butter mixture alternately with the brandy and milk.
• 7 stir in the nut mixture.
• 8 spoon the batter into the prepared pan.
• 9 bake at 325 degrees f for 55 to 60 minutes or until a toothpick inserted into the cake comes out clean.
• 10 let cool completely in the pan on a wire rack.
• 11 remove from the pan; place on a serving plate.
• 12 to make the glaze, stir together in a small bowl the icing sugar and vanilla.
• 13 add enough cream to make a runny icing.
• 14 spoon the glaze onto the cooled cake so that it drizzles down the sides.