Apricot-Pecan Cream Cheese Cake - cooking recipe

Ingredients

1/2 cup chopped dried apricot
1 cup orange juice
1/4 cup sugar
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup pecans, chopped
8 ounces cream cheese, softened
1 cup butter
1 1/2 teaspoons vanilla
4 eggs
Glaze
2 -4 tablespoons orange juice
1 cup powdered sugar

Preparation

Combine apricots, juice and 1/4 c sugar in saucepan. Heat to a boil, then simmer for 15-20 minutes, or until apricots have softened.
Drain apricots well and reserve liquid.
Mix together flour, baking powder, and pecans.
In a large mixing bowl, cream together cream cheese, butter, vanilla and sugar.
Stir in apricots.
Beat in eggs, 1 at a time.
Fold in flour mixture, 1/3 at a time.
Pour batter into greased and floured Bundt pan.
Bake at 325 for 65-70 minutes, or until tests done.
Remove from oven and slowly pour reserved liquid over hot cake.
Let rest in pan for 10 minutes, then turn the cake out onto a wire rack.
Make glaze by mixing juice and powdered sugar to desired consistency. Slowly pour over warm cake.
Let cake cool completely, then wrap tightly and refrigerate overnight.