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Ingredients
- 1/2 c. Dry Apricots, Snipped
- 1/2 c. Raisins, Light
- 1/4 c. Sugar
- 1 1/2 c. Sugar
- 8 ounce Cream Cheese, Softened
- 1 c. Butter
- 1 1/2 tsp Vanilla
- 4 whl Large eggs
- 2 1/2 c. Sifted Cake Flour
- 1 1/2 tsp Baking Pwdr
- 1/2 c. Pecans, Minced
Directions
- 1. Combine apricots, raisins, the 1/4 c. sugar and 2 c. water in saucepan.
- 2. Bring to a boil. Reduce heat, cover and simmer 15 to 20 min. Drain well and set aside.
- 3. Cream together the 1 1/2 c. sugar, cream cheese, butter and vanilla.
- Add in Large eggs, one at a time, beating well after each addition.
- 4. Sift together cake flour and baking pwdr.
- 5. Add in to creamed mix and blend well.
- 6. Mix in apricots and pecans.
- 7. Spoon into well greased and floured 10" fluted tube pan.
- 8. Bake at 325 degrees for 65 to 70 min.
- 9. Cold completely.
- Remove from pan. Wrap in foil, store overnight.
- NOTES : This is worth the effort.
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