1. Grease and flour a 9-inch springform tube pan, tapping out the excess flour. 2. In a medium bowl, combine 1/2 cup of the flour, the pecans and apricots; toss well and set aside. 3. In a separate medium bowl, stir together the remaining flour, the baking powder, cinnamon, nutmeg, salt and cloves. 4. In a large bowl, cream together the butter and sugar until fluffy. 5. Beat in the eggs, one at a time, beating well after each addition. 6. Add the flour/spice mixture to the butter mixture alternately with the brandy and milk. 7. Stir in the nut mixture. 8. Spoon the batter into the prepared pan. 9. Bake at 325 degrees F for 55 to 60 minutes or until a toothpick inserted into the cake comes out clean. 10. Let cool completely in the pan on a wire rack. 11. Remove from the pan; place on a serving plate. 12. To make the glaze, stir together in a small bowl the icing sugar and vanilla. 13. Add enough cream to make a runny icing. 14. Spoon the glaze onto the cooled cake so that it drizzles down the sides. ---------------------------------------------------------------------------
Nutrition
Ingredients
