Ingredients
-
2
-
1/4
-
1
-
1/4
-
3/4
-
1/2
-
1
-
6
-
1 1/2
-
1/2
-
-
-
-
-
Directions
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. |
