Mud Hen Cake Bars

Posted: May 12

Time: 50 minutes

Yield: 24 servings

recipe image

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!


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


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.

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