Apricot Cream Cheese Pound Cake

In a saucepan, combine the apricots, raisins, and the 1/4 cup sugar with the water, and bring the mixture to a boil. Simmer until softened, about 15 to 20 minutes. Drain the mixture, discarding the liquid, and cool.

Preheat the oven to 325 degrees F.

In a bowl, whisk together the flour, baking powder, and pecans. In another bowl with an electric mixer, beat together the cream cheese, butter, vanilla, and the remaining 1 1/2 cups sugar until fluffy. Beat in the eggs one at a time. Stir in the apricot mixture and fold in the flour mixture in three batches until combined.

Spoon the batter evenly into a greased and floured Bundt pan, smoothing the top. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until browned and a tester comes out clean. Cool the cake in the pan on a rack for 10 minutes.

Turn the cake out onto the rack and cool completely. Wrap the cake in plastic wrap or foil and chill overnight. Serve at room temperature with the whipped cream if using.

Recipe Source: The Red Hat Society Cookbook