About
Don't let the name turn you away! Mud Hen Cake Bars are much more than what they sound like; put your trust in your tastebuds. A buttery, golden-brown vanilla cake serves as the luscious foundation. The most outstanding part though is the creamy, sugary meringue that is as light as air, sitting atop a layer of sweet and tangy apricot preserves. Mud Hen Cake Bars are sure to be the treat you'll reach for when your sweet tooth starts tingling!
Ingredients
- For the cake:
- 3/4 cup butter, softened
- 1/3 cup sugar
- 2 yolks from large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- For the meringue:
- 4 egg whites from large eggs, room temperature
- 1/4 teaspoon cream of tartar
- 2/3 cup sugar
- 3/4 cup pecans, finely chopped
- 2 cups apricot preserves
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch baking pan. Set aside.
Step 3 -In a large bowl, cream the butter and 1/3 cup sugar until it is light and fluffy, about 5-7 minutes.
Step 4 -Add the egg yolks to the butter mixture, one at a time, beating well after each addition.
Step 5 -Beat the vanilla into the butter mixture until thoroughly combined.
Step 6 -In another bowl, whisk the flour and salt until combined.
Step 7 -Beat the flour mixture into the butter mixture until combined.
Step 8 -Evenly spread the batter into the prepared pan.
Step 9 -Bake the batter until a toothpick inserted into the center comes out clean, about 12-15 minutes.
Step 10 -While the cake bakes, beat the egg whites with the cream of tartar on medium speed until it becomes foamy.
Step 11 -Gradually add the remaining sugar to the egg whites, 1 tablespoon at a time, beating on high after each addition until the sugar is dissolved.
Step 12 -Continue beating the meringue until stiff, glossy peaks form.
Step 13 -Gently fold the pecans into the meringue.
Step 14 -Take the cake out of the oven and spread the apricot preserves over the hot cake.
Step 15 -Spread the meringue on top of the apricot preserves, ensuring it seals the edges of the pan.
Step 16 -Bake the cake until the meringue is golden brown, about 15-20 minutes.
Step 17 -Cool the cake on a wire rack.
Step 18 -Cut into bars, serve, and then refrigerate the leftovers.
