Recipe By : Serving Size : 16 Preparation Time: 0:00 Categories : Cakes Cake 1 Package Yellow cake mix 1 package cream cheese -- 8 oz. 1 package vanilla pudding -- 3.5 oz. 4 eggs 1/3 cup vegetable oil 1/4 cup water 1/4 cup apricot brandy 1 6 oz. package dried apricots -- chopped 2 cups pecans -- chopped Preheat oven to 350°. Combine first 7 ingredients. Blend on low until moist. Beat on medium 2 minutes. Stir in apricots and pecans. Pour into greased and floured 10-inch fluted tube pan. Bake 55 to 60 minutes. Test! Cool 10 minutes. Invert onto serving plate. Glaze: Combine preserves and brandy; spoon over warm cake. Cool cake completely. cover and allow to stand at room temperature 24 hours before serving. Yield: "10 inch tube pan"

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Per Serving (excluding unknown items): 385 Calories; 24g Fat (55.4% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 4 1/2 Fat; 2 Other Carbohydrates. NOTES: From one of Carol's books.