Apricot Sweet Potato Cake

• 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

1. 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.
2. Bake at 350u0b0 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.

butter, brown sugar, sugar, eggs, potatoes, vanilla, allpurpose, baking powder, pumpkin pie spice, baking soda, ground ginger, salt, pecans, apricots, sugar, apricot nectar, lemon zest, salt

Taken from www.tasteofhome.com/recipes/apricot-sweet-potato-cake/ (may not work)