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Apricot Almond Rum Pound Cake

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Ingredients

Adjust Servings:
2 tablespoons butter, for greasing tube pan (you may not need whole 2 tbsp.)
1/4 cup ground almonds
1 cup dried apricot, chopped (or snipped with kitchen shears dipped in flour to prevent sticking)
1/4 cup light rum
3/4 cup butter, at room temperature
1/2 cup almond paste, broken up
1 cup sugar, divided
6 eggs, separated
1 1/2 cups all-purpose flour
1/2 teaspoon almond extract

Nutritional information

442.7
Calories
213 g
Calories From Fat
23.7 g
Total Fat
11.6 g
Saturated Fat
169.6 mg
Cholesterol
159.2 mg
Sodium
48.6 g
Carbs
2.3 g
Dietary Fiber
31.5 g
Sugars
7.8 g
Protein
101g
Serving Size

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Apricot Almond Rum Pound Cake

Features:
    Cuisine:

    I got this recipe from my Mom's recipe collection. Flecked with apricot bits and flavored with rum and almonds, this is a moist and delicious pound cake. The recipe calls for light rum, but I have used dark rum and it was just as delicious. If you have the willpower, the cake tastes even better if wrapped when cool, and left overnight before cutting. I didn't name the recipe, but I don't know if I would classify this as a Pound Cake as it is quite light, just a bit denser than an angel food cake IMHO.

    • 95 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Apricot-Almond-Rum Pound Cake, I got this recipe from my Mom’s recipe collection Flecked with apricot bits and flavored with rum and almonds, this is a moist and delicious pound cake The recipe calls for light rum, but I have used dark rum and it was just as delicious If you have the willpower, the cake tastes even better if wrapped when cool, and left overnight before cutting I didn’t name the recipe, but I don’t know if I would classify this as a Pound Cake as it is quite light, just a bit denser than an angel food cake IMHO


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    Butter a 9 Inch Tube Pan Generously, and Dust With Ground Almonds.

    3
    Done

    Combine Apricots With Rum and Set Aside.

    4
    Done

    in a Large Mixing Bowl, Cream Butter With Almond Paste and 1/2 Cup Sugar.

    5
    Done

    Add Egg Yolks and Beat Until Light and Fluffy.

    6
    Done

    Mix in Apricots in Rum and Almond Extract Until Well Blended.

    7
    Done

    Mix in Flour Until Well Blended, but Don't Over Mix.

    8
    Done

    in Another Bowl Beat Egg Whites Until Fluffy.

    9
    Done

    Into the Egg Whites, Gradually Beat in Remaining 1/2 Cup of Sugar Until Stiff and Shiny.

    10
    Done

    Mix 1/3 of the Egg Whites Into the Creamed Mixture.

    11
    Done

    Carefully Fold in the Remaining Egg Whites Until Well Blended but not Overmixed.

    12
    Done

    Pour Batter Into Prepared Pan.

    13
    Done

    Bake For 60-65 Minutes, or Until a Cake Tester Inserted in the Center Comes Out Clean and Cakes Slightly Pulls Away from Side of Pan. I Start Checking at About 55 Minutes.

    14
    Done

    Note* the Rum Flavor Is Faint, but Complimentary. If You Want a More Pronounced Rum Flavor, Sub Rum Extract For the Almond Extract.

    Avatar Of Dylan Elliott

    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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