Recipe

Apricot-almond-rum Pound Cake Recipe

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Ingredients

1 c dried apricots, sliced (or snipped with kitchen shears dipped in flour to prevent sticking) .
3/4 c butter, at about room temp .
1 c sugar, divided .
1/2 tsp almond extract .
1/2 c almond paste, broken up .
1/4 c light rum .
6 eggs, separated .
2 tbsps butter, for greasing tube pan (you may not need whole 2 tbsp.) .
1/4 c ground almonds .
1 1/2 c all-purpose flour

Directions

Step #1 Preheat oven to 350 degrees F.
Step #2 Butter a 9 inch tube pan generously, & dust with ground almonds.
Step #3 Combine apricots with rum & set aside.
Step #4 In a large mixing bowl, cream butter with almond paste & 1/2 c sugar.
Step #5 Add egg yolks & beat until light & fluffy.
Step #6 Mix in apricots in rum & almond extract until well mixed.
Step #7 Mix in flour until well mixed, but don't over mix.
Step #8 In another bowl beat egg whites until fluffy.
Step #9 Into the egg whites, slowly beat in remaining 1/2 c of sugar until stiff & shiny.
Step #10 Mix 1/3 of the egg whites into the creamed mixture.
Step #11 Carefully fold in the remaining egg whites until well mixed but not overmixed.
Step #12 Pour batter into prepared pan.
Step #13 Bake for 60-65 mins, or until a cake tester inserted in the center comes out clean & cakes slightly pulls away from side of pan.
Step #14 I start checking at about 55 mins.
Step #15 Note* The Rum flavor is faint, but complimentary.
Step #16 If you want a more pronozd rum flavor, sub rum extract for the almond extract.
Enjoy the Apricot-Almond-Rum Pound Cake recipe

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