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Apricot Sweet Potato Cake

I make this cake often. My husband and our two grown daughters love it. It's a hit at potlucks, too—I always get compliment on the moist texture and spicy flavor.—Jean Kimm, Coeur d' Alene, Idaho
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    12 servings


  • 1 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 3/4 cup sugar
  • 4 large eggs
  • 1-1/2 cups mashed cooked sweet potatoes (without added butter or milk)
  • 2-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans
  • 1 cup finely chopped dried apricots
  • 2 cups confectioners' sugar
  • 1/2 cup apricot nectar
  • 2 teaspoons grated lemon zest
  • Pinch salt


  • In a bowl, cream butter and sugars. Beat in eggs, one at a time, mixing well after each. Beat in potatoes and vanilla. Combine flour, baking powder, pumpkin pie spice, baking soda, ginger and salt; stir into the creamed mixture. Add pecans and apricots. Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients and drizzle over cake while warm.

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