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Apricot Poppy Seed Cake
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1 cup packed dark brown sugar
1/2 cup butter
2 eggs
1 (17 oz.) can apricots, drained and pureed
1-3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/3 cup poppy seeds
GLAZE:
1/2 cup apricot brandy or nectar
2 tbl. sugar
2 tbl. butter
Preheat oven to 350 degrees. Grease and flour a bundt cake pan. In a large bowl cream the brown sugar and the butter, at medium speed of an electric mixer. Add eggs and beat till light and fluffy. Stir in apricots, set aside.
In small bowl sift together flour, baking soda, and salt; gradually beat into apricot mixer. Stir in poppy seeds.
Pour batter into prepared pan. Bake for approximately 35-40 minutes, or until cake tests done in the middle.
Let cake cool in pan for 15 minutes, invert onto serving platter.
To prepare the glaze. In a small saucepan over low heat combine brandy or nectar, sugar and butter. Cook until melted and heated through. Prick top of cake all over and slowly pour glaze over the top of the cake. Dust with powdered sugar
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