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Ingredients

• 1 pound dried apricot halves ( 2 & 1/2 cups) cut into 1/2-inch pieces
• 2 cups coarsely chopped pecans
• 2/3 cups pecan halves
• 2 cups flour plus 1 TBSP. flour
• 1 1/4 cups sugar
• 1 cup butter (2 sticks) softened 5 large eggs
• 1/2 cup brandy...(could try peach or apricot as a change)
• 1 TBSP. vanilla
• 2 teasp. baking powder
• 1 teasp. salt
• 1/3 cups apricot preserves, melted and strained

Description

The Serving Size Is Just An Rough Guess.. The Recipe Says 24 But That Is Very Skimpy Pieces Of Cake.!!! You Can Make This Ahead Of Time Up To A Week, But Don't Put The Glaze On Until The Day Your Are Going To Serve It..it Does Taste Better If You Make It

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