2 sticks butter (1/2 c.)
1 c. sugar
3 eggs
1/2 lb. finely crushed ground roasted pecans
1/3 c. sifted cake flour
Grated rind of 1 lemon

Grease and flour two 9 inch cake pans. Cream butter; add sugar in mixer. Beat for 5 minutes or until light. Beat in eggs one at a time, beating for 1 minute after each addition. Beat in pecans, just until mixed, at a low speed. Fold in lemon rind and flour on low speed, briefly. Bake at 350 degrees for 30-35 minutes. (Until cake springs back when touched.) Spread Nut Torte Filling (see below) between layers.

NUT TORTE FILLING:

8 oz. cream cheese
1/2 c. sugar
1 tsp. vanilla

Beat cheese until soft. Gradually add sugar. Stir in vanilla. Spread between the cake layers.

GLAZE:

1/2-3/4 c. apricot preserves

Heat and strain preserves. Spread lightly on top of cake and sides.