1/2 c. snipped dried apricots
1/2 c. light raisins
1/4 c. sugar
1 1/2 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 c. butter
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. sifted cake flour
1 1/2 tsp. baking powder
1/2 c. chopped pecans

Combine apricots, raisins, the 1/4 cup sugar and 2 cups water in saucepan; bring to boiling. Reduce heat; cover and simmer 15-20 minutes. Drain well; set aside.

Cream together the 1 1/2 cups sugar, cream cheese, butter and vanilla. Add eggs, one at a time, beating well after each. Sift together cake flour and baking powder. Add to creamed mixture and blend well. Fold in apricot mixture and pecans.

Spoon into well greased and floured 10 inch fluted tube pan. Bake at 325 degrees for 65-70 minutes. Cool completely. Remove from pan. Wrap cake in foil; store overnight. Makes 1.