Ingredients:
2 cups all-purpose flour
3 cups coarsely chopped toasted pecans
2/3 cup chopped dried apricots
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
Directions:
Grease and flour a 9-inch springform tube pan, tapping out the excess flour.
In a medium bowl, combine 1/2 cup of the flour, the pecans and apricots; toss well and set aside.
In a separate medium bowl, stir together the remaining flour, the baking powder, cinnamon, nutmeg, salt and cloves.
In a large bowl, cream together the butter and sugar until fluffy.
Beat in the eggs, one at a time, beating well after each addition.
Add the flour/spice mixture to the butter mixture alternately with the brandy and milk.
Stir in the nut mixture.
Spoon the batter into the prepared pan.
Bake at 325 degrees F for 55 to 60 minutes or until a toothpick inserted into the cake comes out clean.
Let cool completely in the pan on a wire rack.
Remove from the pan; place on a serving plate.
To make the glaze, stir together in a small bowl the icing sugar and vanilla.
Add enough cream to make a runny icing.
Spoon the glaze onto the cooled cake so that it drizzles down the sides.
Servings: 14
Time preparation: 15 min.
Time total: 75 min.