Apricot Sweet Potato Cake

In a bowl, cream butter and sugars. Beat in eggs, one at a time, mixing well after each. Beat in potatoes and vanilla.

Combine flour, baking powder, pumpkin pie spice, baking soda, ginger and salt; stir into the creamed mixture.

Add pecans and apricots.

Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack.

Combine glaze ingredients and drizzle over cake while warm.