Sweet Potato and Apricot Cake

Directions

1. To make the cakes, marinate apricots pieces in vermouth for at least 30 minutes. Drain, pressing the apricots gently to extract all the liquid. Reserve the liquid. 2. Preheat oven to 350ºF Grease with non-stick spray or butter two 8-inch loaf pans. 3. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. 4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a flexible spatula or spoon, cream the butter with the granulated and brown sugars, and lemon zest, until smooth and fluffy. Add the egg and the egg white and combine thoroughly. If using a stand mixer, stop the mixer and scrape down the side to make sure everything is incorporated. 5. Mix in half of the flour mixture, then the drained vermouth and sweet potato puree, then the rest of the dry ingredients. Stir in the nuts and apricots. 6. Divide the batter into the prepared pans, smooth the tops, and bake about 55 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and cool completely. 7. Once cool, make the cream cheese frosting by beating the cream cheese with the butter and vanilla. Add the powdered sugar, mixing until smooth and lump free. Run a knife around the outside of the cakes and slip them out of the molds. Divide the cream cheese frosting on top of the cakes, spreading it with a knife or spatula.