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Brown Sugar Pecan Glazed Apricot Spice Cake
Posted: August 27, 2016
This cake is an autumn greeting with its spread of spices and pureed fruits!
Active Time
15 minutes
Total Time
1 hour and 30 minutes
Yields
1 cake

Ingredients:

  • 10.5 oz. of pureed apricots (or a mixture of apricots and applesauce)
  • 1 c. vegetable oil
  • 1-1/3 c. agave syrup
  • 3 eggs
  • 3 c. self-rising flour (or your favorite flour blend with 1 tsp. baking powder and 1 tsp. salt)
  • 1 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. allspice
  • 1 tsp. nutmeg
  • 1 c. pecans, finely chopped

Glaze

  • 1/2 c. butter
  • 2 tbsp. milk
  • 1/2 c. light brown sugar
  • 1/2 c. pecans pieces

Directions:

  1. 1. Preheat oven to 350° F.
  2. 2. Grease and flour your bundt cake pan. I used the Jubilee Nordic Ware bundt cake pan.
  3. 3. In a large mixing bowl or mixer, beat apricot puree, vegetable oil, and agave. Add eggs and beat well. Add all the spices and self-rising flour, and stir until well combined. Stir in finely chopped pecans.
  4. 4. Pour batter into prepared bundt cake pan and bake 45-65 minutes, or until the cake springs back and a toothpick comes out of the cake clean. The baking time will depend on the size and shape of your cake pan.
  5. 5. Remove your cake from the oven and let it cool in its pan for 10-15 minutes, then gently flip it out onto a cooling rack and let cool completely.
  6. 6. Glaze your cake (directions below) and serve with ice cream of freshly whipped cream and enjoy!

Glaze

  1. 1. For the glaze, melt butter in a small sauce pan and add brown sugar and milk. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the 1/2 c. of pecans pieces and remove from heat to cool a bit before drizzling over your cooled cake.

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Brown Sugar Pecan Glazed Apricot Spice Cake

  • Prep
    15 minutes
  • Total Time
    1 hour and 30 minutes
  • Yields
    1 cake

Description

"This cake is an autumn greeting with its spread of spices and pureed fruits!"

Ingredients

  • 10.5 oz. of pureed apricots (or a mixture of apricots and applesauce)
  • 1 c. vegetable oil
  • 1-1/3 c. agave syrup
  • 3 eggs
  • 3 c. self-rising flour (or your favorite flour blend with 1 tsp. baking powder and 1 tsp. salt)
  • 1 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. allspice
  • 1 tsp. nutmeg
  • 1 c. pecans, finely chopped

Glaze

  • 1/2 c. butter
  • 2 tbsp. milk
  • 1/2 c. light brown sugar
  • 1/2 c. pecans pieces

Directions

  1. 1. Preheat oven to 350° F.
  2. 2. Grease and flour your bundt cake pan. I used the Jubilee Nordic Ware bundt cake pan.
  3. 3. In a large mixing bowl or mixer, beat apricot puree, vegetable oil, and agave. Add eggs and beat well. Add all the spices and self-rising flour, and stir until well combined. Stir in finely chopped pecans.
  4. 4. Pour batter into prepared bundt cake pan and bake 45-65 minutes, or until the cake springs back and a toothpick comes out of the cake clean. The baking time will depend on the size and shape of your cake pan.
  5. 5. Remove your cake from the oven and let it cool in its pan for 10-15 minutes, then gently flip it out onto a cooling rack and let cool completely.
  6. 6. Glaze your cake (directions below) and serve with ice cream of freshly whipped cream and enjoy!

Glaze

  1. 1. For the glaze, melt butter in a small sauce pan and add brown sugar and milk. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the 1/2 c. of pecans pieces and remove from heat to cool a bit before drizzling over your cooled cake.
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