Name: Apricot Mud Hen Cake Bars
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 3/4 cup butter, softened -; 1/3 cup sugar -; 2 large egg yolks, room temperature -; 1 teaspoon vanilla extract -; 1-1/2 cups all-purpose flour -; 1/8 teaspoon salt -; MERINGUE: -; 2 large egg whites, room temperature -; 1/8 teaspoon cream of tartar -; 1/3 cup sugar -; 3/4 cup finely chopped pecans -; 1 cup apricot preserves -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Apricot Mud Hen Cake Bars

1. 3/4 cup butter, softened -

2. 1/3 cup sugar -

3. 2 large egg yolks, room temperature -

4. 1 teaspoon vanilla extract -

5. 1-1/2 cups all-purpose flour -

6. 1/8 teaspoon salt -

7. MERINGUE: -

8. 2 large egg whites, room temperature -

9. 1/8 teaspoon cream of tartar -

10. 1/3 cup sugar -

11. 3/4 cup finely chopped pecans -

12. 1 cup apricot preserves -

How to cook deliciously - Apricot Mud Hen Cake Bars

1. Stage

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and salt; beat into creamed mixture. Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-15 minutes.

2. Stage

Meanwhile for meringue, with clean beaters, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; gently fold in pecans.

3. Stage

Spread preserves over hot cake. Spread meringue over preserves, sealing meringue to edges of pan. Bake until meringue is golden brown, 15-20 minutes. Cool completely on a wire rack. Refrigerate leftovers.