Best Apricot Almond Rum Pound Cake Recipes

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APRICOT BRANDY POUND CAKE III



Apricot Brandy Pound Cake III image

From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!

Provided by VTGIRL22

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h30m

Yield 15

Number Of Ingredients 13

3 cups sifted all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ teaspoon rum flavored extract
1 teaspoon orange extract
¼ teaspoon almond extract
½ teaspoon lemon extract
1 teaspoon vanilla extract
½ cup apricot brandy
1 cup butter
3 cups white sugar
6 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
  • Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
  • Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g

APRICOT BRANDY POUND CAKE



Apricot Brandy Pound Cake image

Make and share this Apricot Brandy Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 13

1 cup butter or 1 cup margarine, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton sour cream
1/2 cup apricot brandy
1 teaspoon orange extract
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon rum extract
1/4 teaspoon almond extract

Steps:

  • Cream butter; gradually add sugar, beating until mixture is light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, baking soda, and salt; mix well.
  • Combine sour cream, brandy, and flavorings.
  • Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
  • Pour batter into a greased and floured 10-inch tube pan.
  • Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
  • Cool in pan 10-15 minutes; remove from pan, and cool completely.

APRICOT BRANDY AND RUM POUND CAKE WITH PEACHES



Apricot Brandy and Rum Pound Cake With Peaches image

This cake is awesome. My husband asked me to come up with a cake that had his favorite fruit in it. Peaches. It's different than the usual pound cake. It smells so good every time I take the cake cover off to get a slice. I make it all year round, but love making it in the summer when I get fresh peaches from the orchard. If you use canned peaches be sure to drain first. I use a good dark rum in this cake like Bacardi or Appleton's. I don't separate the flour with the salt and baking soda everything gets put in the same time in mixing bowl. Depending on how much extracts I have on hand sometimes I use less of one and more of another, but the aroma of almond extract is the best.

Provided by DivaoftheHearth

Categories     Dessert

Time 1h20m

Yield 1 cake, 18 serving(s)

Number Of Ingredients 20

3 cups all-purpose flour
3 cups sugar (might sound like a lot but you'll need it)
1 cup unsalted butter (softened)
1 1/2 cups unsweetened peaches (diced)
4 eggs
1 cup sour cream
1 tablespoon baking soda
1 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon almond extract
1/4 cup apricot brandy
1/4 cup dark Jamaican rum (Bacardi or Appleton's)
1/4 cup apricot brandy
1/4 cup sugar
1 teaspoon butter (melted)
1 1/2-2 cups powdered sugar
2 teaspoons butter (melted)
1 teaspoon vanilla extract
1 teaspoon apricot brandy
1 teaspoon orange juice

Steps:

  • Heat oven to 350 degrees.
  • Butter or spray tube pan with nonstick spray.
  • Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
  • Add one egg at a time and beat well after each one.
  • Add sour cream, extracts and brandy mix until blended.
  • Add flour one cup at a time with salt and baking soda.
  • Mix batter well while scraping sides of mixing bowl with a spatula.
  • Using a spatula fold peaches into batter.
  • Pour into tube pan evenly.
  • Bang pan to get air bubbles out at least 3 times.
  • Bake for 55 to 60 minutes or until toothpick comes out clean.
  • If you tap on cake it should sound hollow.
  • Take cake out of pan while still slightly warm.
  • Turning upside down onto a large plate.
  • Using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
  • Stir with spoon until sugar is dissolved.
  • Take a fork and poke holes all around top of cake.
  • With a spoon pour brandy and rum mixture in holes.
  • Let cake sit upside down until completely cooled.
  • Once cake is completely cooled turn right side up and place on cake dish.
  • Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
  • Along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy. Stir well until a glaze is formed and drizzle all over top of cooled cake.

Nutrition Facts : Calories 409.8, Fat 14.9, SaturatedFat 8.9, Cholesterol 81.4, Sodium 367.4, Carbohydrate 64, Fiber 0.8, Sugar 47.2, Protein 4.2

APRICOT BRANDY POUND CAKE



Apricot Brandy Pound Cake image

Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 16

Number Of Ingredients 10

3 cups Gold Medal™ all-purpose flour
3 cups granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup sour cream
1/2 cup apricot brandy or apricot nectar
1 teaspoon almond extract
1/2 teaspoon salt
1/2 teaspoon baking powder
6 eggs
1 tablespoon powdered sugar, if desired

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 39 g, TransFat 1 g

APRICOT RUM CAKE



Apricot Rum Cake image

From the Italian Inn Cookbook. You can make this rum cake several days ahead. It's flavor improves with standing. Let warm to room temperature and flame at serving time.

Provided by TxGriffLover

Categories     Dessert

Time 1h45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

1/2 cup dried apricot halves, coarsely chopped
3/4 cup golden rum
1 (16 ounce) can apricot halves, drained
1 cup butter, softened (2 sticks)
1/2 cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 cups sugar
3 cups unsifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (12 ounce) jar apricot preserves

Steps:

  • In a small bowl, combine chopped dried apricots and 1/4 c run. Let stand 20 minutes.
  • Heat oven to 325º. Generously grease and flour a 10-inch Turk's turban mold or tube pan.
  • In a food processor or blender process apricot halves until pureed. Stir in dried apricots with rum.
  • In a large bowl, with electric mixer beat butter, sour cream, eggs, vanilla, and sugar until well blended.
  • Add flour, salt, baking soda, and apricot puree mixture. Beat at low speed just until combined, scraping side of bowl frequently.
  • Pour batter into prepared pan. Bake 1 1/4 hours or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, invert and unmold cake onto flameproof plate with rim.
  • In small saucepan, heat apricot preserves. Strain and stir in 1/4 cup rum. Brush apricot glaze over cake every few minutes while it's cooling until all glaze is used.
  • If desired, garnish cake plate with clusters of seedless green grapes and fresh leaves. Bring cake to serving cart or side table. In a long handled ladle, gently warm remaining rum until vapors rise. Ignite and pour over cake. When flames subside, slice cake and serve.

Nutrition Facts : Calories 589.6, Fat 19.2, SaturatedFat 11.4, Cholesterol 107.7, Sodium 334.9, Carbohydrate 93.1, Fiber 2, Sugar 59.6, Protein 6.3

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Apricot almond rum pound cake recipes are classic recipes that combine the tanginess of apricots, the richness of almonds, and the warmth of rum in a scrumptious cake. The recipe is perfect for special occasions, holidays, or as a dessert to impress guests. Apricot almond rum pound cake recipes are also easy to prepare and require a few simple ingredients, making it a favorite among bakers of all levels.

History of Apricot Almond Rum Pound Cakes

The history of apricot almond rum pound cake recipes dates back to the early 18th century. Pound cakes were originally made with equal parts butter, sugar, eggs, and flour- making it a very dense and rich cake. Over time, bakers started adding different variations to the recipe to enhance the flavor, texture, and aroma of the cakes. One of the most popular variations was adding apricots, almonds, and rum to the traditional pound cake, creating the delicious apricot almond rum pound cake recipe that we know and love today.

Ingredients

To make an apricot almond rum pound cake, you'll need the following ingredients:
  • 1 cup unsalted butter at room temperature
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 6 large eggs
  • 1/2 cup whole milk
  • 1/2 cup almond flour
  • 1/2 cup diced dried apricots
  • 1/3 cup dark rum
  • 1 tsp. almond extract

Instructions

1. Preheat the oven to 350 degrees and grease a 9x5 inch loaf pan with butter and flour.
2. In a medium bowl, combine the all-purpose flour, almond flour, salt, and baking powder.
3. In a large bowl, beat the butter and sugar together until light and creamy.
4. Add in the eggs, one at a time, beating well after each addition.
5. Mix in the almond extract and rum.
6. Gradually fold in the dry ingredients until the batter is smooth and well blended.
7. Stir in the diced apricots until well mixed.
8. Pour the batter into the prepared loaf pan and smooth out the top.
9. Bake the cake for 70 to 80 minutes or until a toothpick comes out clean when inserted into the center of the cake.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving Suggestions

Apricot almond rum pound cakes can be served alone or with a dollop of whipped cream and a sprinkle of chopped almonds or apricots on top. The cake pairs well with a hot cup of coffee or tea, making it the perfect dessert after dinner. You can also experiment with different glazes or frostings to enhance the flavor and make it more visually appealing.
In conclusion,
Apricot almond rum pound cake is a classic recipe that is easy to make and perfect for any occasion. You'll love the flavors of apricots, almonds, and rum combined into a dense and flavorful cake. With a few simple ingredients and easy instructions, you can create a show-stopping dessert that your family and friends will love. So why not try making apricot almond rum pound cake today!
Apricot almond rum pound cake recipe is an ultimate dessert that will leave you and your guests licking their fingers. A perfect balance of sweetness from apricot, nuttiness from almond, and a touch of rum to take it to another level, this cake is a must-have for any occasion. However, making this cake requires some tips and tricks to ensure it's perfect in every way. In this article, we will delve into those invaluable tips that will help you make the perfect apricot almond rum pound cake recipes.

Tip 1: Preparation

Preparing for baking involves preheating the oven, greasing the baking pan, and assembling all the ingredients you need. Before starting baking, preheat your oven to the recommended temperature of 350 degrees F. Preheating the oven ensures that the cake cooks evenly and at the right temperature. You can use butter or non-stick cooking spray to grease your baking pan. It prevents the cake from sticking to the bottom of the pan and makes it easier to remove later. Assembling all the ingredients you need, measuring them out, and placing them within reach saves time and ensures that you don't leave anything out.

Tip 2: Using Quality Ingredients

When baking, it's essential to use high-quality ingredients to ensure that the cake turns out perfectly. For this recipe, it's essential to use fresh apricots and almonds. Use unsalted butter for the cake, as it helps to control the saltiness of the cake. You should also use a good-quality rum that will add depth to the recipe. High-quality ingredients make a significant difference in the flavor and texture of the cake.

Tip 3: Mixing Technique

The mixing technique you use for this recipe determines the texture of the cake. In a large mixing bowl, mix the butter and sugar together until the mixture becomes fluffy and light. You can use an electric mixer or do it manually with a whisk. Use medium speed on the mixer to produce fluffy and light butter and sugar mixture. When adding flour, start by folding in a small amount of flour at a time. Overmixing the flour is not advisable, as it makes the cake tough and chewy.

Tip 4: Adding Flavors

The almond flavor is one of the main components of this recipe. Adding a few drops of almond extract to the batter gives the cake a nutty taste that complements the apricot flavor perfectly. To add the rum flavor, add a few tablespoons of rum to the cake batter at the end, and mix it in. The rum gives the cake a rich flavor and moist texture. Use only few tablespoons of rum to avoid making the cake too wet.

Tip 5: Using a Bundt Pan

Using a Bundt pan gives the cake an elegant shape that looks great, and it's easy to slice. Before adding the cake batter, ensure that you grease the Bundt pan correctly. Once you have filled the pan with the cake batter, use a spatula to level the top of the batter. Don't overfill the pan, as it can cause the cake to overflow during baking.

Tip 6: Baking the Cake

The baking time of this cake depends on the size of the Bundt pan used. The cake should cook for at least 60 minutes or until a toothpick comes out clean when inserted in the middle of the cake. After removing the cake from the oven, allow it to cool for a few minutes before removing it from the pan. Gently run a sharp knife around the edges of the pan to loosen the cake, then flip it out onto a wire rack to cool completely.

Tip 7: Serving the Cake

Once the cake has cooled, dust it with powdered sugar or top it with whipped cream or sliced apricots to give it a touch of elegance. You can serve it as an afternoon tea snack or as the dessert after dinner. For a sweeter taste, you can also make a glaze with rum and powdered sugar and pour it over the cake before serving.

Conclusion

Making apricot almond rum pound cake recipe requires specific tips and tricks to ensure that the cake turns out perfect. From preparation to serving, each step counts towards creating a cake that is moist, fluffy, and full of flavor. By following these tips, you will elevate your baking game and make a cake that will keep your guests coming back for more. Don't be afraid to experiment with additional ingredients, and most importantly, have fun in the kitchen!

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