Apricot Mud Hen Cake Bars

These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I've been told the name comes from the speckled meringue topping that resembles the colouring of hens

Cake:
¾ cup butter, softened
⅓ cup sugar
2 large egg yolks, room temperature
1 tsp. pure vanilla extract
1½ cups all-purpose flour, unbleached
⅛ tsp. sea salt

Meringue:
2 large egg whites, room temperature
⅛ tsp. cream of tartar
⅓ cup sugar
¾ cup pecans, finely chopped

Filling:
1 cup apricot preserves

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x13" baking pan.

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and salt; beat into creamed mixture.

Spread into prepared baking pan. Bake until a toothpick inserted in center comes out clean, 12-15 minutes.

Meanwhile make the meringue, with clean beaters, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; gently fold in pecans.

Spread preserves over hot cake. Spread meringue over preserves, sealing meringue to edges of pan. Bake until meringue is golden brown, 15-20 minutes. Cool completely on a wire rack. Refrigerate leftovers.

Makes 24 servings.

Cook's Notes: Raspberry, peach, or other jam can be used in place of apricot.

Nutritional Information:
1 piece: 163 calories, 9g fat (4g saturated fat), 31mg cholesterol, 69mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 2g protein.