Apricot Pecan Cake

posted by DolphinLover 11-19-100 5:43 PM

Translated by posted by mrsmcmud 11-19-100 7:39 PM and posted by Jackie in IN 11-20-100 3:43 PM

Apricot Pecan Cake

3/4 cup granulated sugar
1/4 cup almond paste
1 cup plus 6 tablespoons flour
2/3 cup liquid margarine
3/4 cup eggs
6 tablespoons honey
2 3/4 pounds chopped apricots
1 1/4 cup pecan pieces
1/2 cup flour
1/8 ounce sodium propionate.

Mix the sugar and almond paste together until the almond paste is broken into small chunks. Add the flour, margarine, eggs and propionate, starting with the flour then each liquid one at a time and mix smooth in 2nd speed of a 3 speed machine.

Mix the apricots, flour and pecans together by hand in a separate bowl. Add the batter to this mixture and fold until distributed evenly.

Randomly sprinkle small pecan halves over the top of the cake and press with another pan to set in place.

Bake at 300 degrees for one hour and forty minutes or until the cake springs back when touched. Cover with paper for the first hour and twenty minutes. Let cool in the pan for about 15 minutes before removing.

Glaze with an Apricot glaze while the cake is warm.

Comments: The candied Apricots should be washed and drained well before using.

2 cakes-tube pans

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