Apricot-ginger cake with nuts and glaze

175 g butter
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150 g Cream Cheese

2 cup wheat flour

2 eggs

1.5 cup apricot puree

1 glass brown sugar

1 glass powdered sugar

1/2 cup walnuts

2 tsp baking powder

1 1/4 tsp ground cinnamon

1 1/4 tsp Vanilla extract

1/2 tsp salt

1/2 tsp soda

1/2 tsp ground ginger

1/10 tsp ground cloves

Preheat oven to 175 degrees, heavily greased baking tin (measuring about 20 by 20 cm).

Stir the flour and baking powder, baking soda, cinnamon (3/4 tsp) salt, cloves and ginger.

Using the mixer to whip 125 g butter with sugar and vanilla on high speed 3 minutes, then take turns to drive the eggs and put, continuing to whisk, apricot puree.

Pour the flour mixture into the egg and using the mixer on low speed to mix until smooth, stir in crushed nuts.

Place the dough in the form baked in a preheated oven for 40-45 minutes, then for 15 minutes to cool in the form of a cake.

For glaze beat 3 tablespoons butter and cream cheese? tsp vanilla, powdered sugar and enter? tsp cinnamon, using a mixer beat on medium speed until the air mass.

With the knife, carefully separated from the wall slightly cooled cake, cover it with a plate, carefully flip cover with another plate and turn again.

Served apricot-ginger cake with nuts and glaze only after the final cooling, oiled prepared glaze.